Sandwiches for vegetarians don’t have to be boring with this little baby. The idea came from a great cafe near me that uses smashed cannellini beans and beautiful fresh fetta mix together.
Whilst I’ve yet to add the fetta to one, this spread certainly is a great alternative when you’re wanting to have an splash up your salad sandwich!
Unfortunately I never get to take photos of this, because I’m at work and never have a camera on hand. You’d think having it every work day would jog my memory?
The great thing about this also, it does last for five days in the fridge. But be careful, the flavours do intensify as the days pass - not that it’s a bad thing, the more flavour, the better!
Note to Vegans: Swap the mayo with your vegan variety and you can also enjoy this great treat!
Serves:Spread for 4 daysIngredients:1 can chickpeas, drained1 tbs wholegrain mustard1 tsp egg mayonnaise1 tsp dill seeds1/4 tsp garlic mincepinch saltpinch white pepperInstructions:Drain your chickpeas and empty into a container.Mash the chickpeas with a fork to your level of smoothness.Shake some pepper and salt over the top and mix through with the garlic mince, mustard and mayonnaise.Spread it on your sandwich like any other one!