Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 tbsp (30g) red onion, finely diced
  • 1/3 cup (80g) vegan mayonnaise
  • 2 tbsp (30g) mango chutney, finely chopped
  • 1 tbsp (15g) mild curry powder
  • 1 tsp (5ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) cracked black pepper
  • 2 tbsp (15g) flaked almonds, toasted
  • 1 tbsp (5g) fresh coriander, chopped
  • 1 tbsp (15g) dried apricots, finely diced

Instructions:

  1. Empty the rinsed chickpeas into a mixing bowl. Using a potato masher or fork, press down firmly but sporadically until about one-third of the chickpeas are crushed and the rest remain whole.
  2. Add the vegan mayonnaise, mango chutney, curry powder, and lemon juice directly to the bowl with the chickpeas. Stir with a spatula until the chickpeas are coated in a velvety, golden-yellow sauce.
  3. Gently fold in the diced red onion, toasted almonds, chopped coriander, and dried apricots. Mix just until distributed.