I make this from time to time for lunch because it is curiously satisfying to eat, not to mention filling. It is excellent in a sandwich, layered with thinly sliced tomatoes and avocado, and some sprouts. It is also good as a quick dinner when you don't feel like cooking, either spread thickly on multigrain crackers, or wrapped in lettuce leaves.
This will make enough for several sandwiches.
1 can chickpeas, rinsed and drained
1 generous Tbsp finely chopped herbs ( I used a mix of Italian parsley and dill)
1 tsp finely chopped lovage or celery leaves
5 cherry tomatoes, quartered
1 Tbsp mayonnaise (or plain Greek yogurt)
1 tsp Dijon mustard
Juice from half a lemon
Salt to taste
Place the chickpeas, mayonnaise, mustard and lemon juice together in a bowl, along with a pinch of salt.
Use a potato masher to mash the chickpeas while combining them with the other ingredients in the bowl. You want a mixture of textures here, and a few whole or slightly battered chickpeas in the mix, not a smooth paste.
Stir in the herbs and tomato quarters.
Check for seasoning and use as mentioned above or as a spread in a sandwich of your own invention.