Crushed Chickpeas and Mayo (Jacket Potato and Sandwich Filler)

I find myself making this simple filler a lot, because it's tasty and everyone in the family loves it. It's our version of tuna mayonnaise and we use it in sandwiches, toasted sandwiches and jacket potatoes. I tend to make a big batch every time so that I have leftovers to use for snacks.

First, make the mayo:

You can find my recipe for vegan mayonnaise here. It's very simple and just involves putting all the right ingredients in the vitamix and blending until smooth. For this recipe, I use double the amount of mayo.

Then:

In a large bowl, crush 3 tins of chickpeas with a potato masher

Next, add:

The mayo

4 finely diced, medium carrots

1 teaspoon sea salt

Thoroughly stir.

For variation, and depending on the taste preferences in your family, you can also add:

2 diced celery sticks

3 finely sliced spring onions

1 finely diced red capsicum

½ cup of sweetcorn

½ red chilli

I tend to alter the ingredients depending on who I'm making it for. Everyone loves the simple chickpea and carrot combo but my older children love celery and spring onions to be added, while my husband and I always like a bit of red chilli!

Sometimes I put curry powder in the chickpea and mayo mix, then add raisins and diced apple. It makes for a delicious spicy version.

When I serve it in sandwiches I often add sliced iceburg lettuce and pepper. When I use it in toasted sandwiches, I'll sometimes add vegan cheese. When I use it in jacket potatoes, I usually top it with baby spinach leaves and serve it with a green side salad.

Enjoy!