1small red bell pepper or romano pepperdeseeded and finely diced
75g/ ½ cup dill pickles or gherkinssliced
Placed the drained chickpeas in a large bowl and roughly mash with a potato masher.
Add all the remaining ingredients and stir through until fully combined. Taste test and adjust the seasoning to suit.
Stored in an airtight container in the fridge, this chickpea smash will keep for three days.
* I use this Home-Made Sweet Chilli Mayonnaise It's so cheap and easy to make! If you prefer to use a ready-made mayonnaise, both Vegenaise and Hellmans Vegan Mayo are now available in many of the major supermarkets in the UK, as well as the independent health food shops.