Chickpea Salad Sambo

This couldn’t be easier (and it’s so tasty!).  Far better than any egg or tuna sandwich could ever be.  Delicious straight from the bowl with a side of nachos (or crackers), or served up between two slices of your favourite bread.  Nom nom nom.

Servings: 2
Preparation Time - 5 minutes


1 x 400g tin of Organic Kitchen chickpeas, drained and rinsed well
1 tsp Dijon mustard
3 tbsp tahini
1 tbsp maple syrup
2 tbsp Organic Kitchen oat drink (or non-dairy milk of choice)
½ a small red onion, finely chopped (or 2 spring onions, finely chopped)
½ tsp Just Natural Organic dill
¼ tsp Just Natural Organic ground cumin
2 small pickles, finely diced (or I tbsp capers)

How to Make it

  1. Place the chickpeas into a large bowl and mash about ¾ of them using a potato masher (or you could pulse them in your food processor, instead).
  2. Mix together the tahini through to the non-dairy milk in a bowl or jug.
  3. Add the onion through to the pickles (or capers) to the chickpeas and stir well to combine.
  4. Pour over the tahini dressing.
  5. Mix well and serve as desired. This will keep in the fridge for a couple of days in a sealed tight container.