Scale

2 tablespoons very finely diced red onion

2 teaspoons white wine vinegar

1 large, juicy, unwaxed lemon, for juice and zest

¼ teaspoon minced garlic

1 x 400g can chickpeas, drained and rinsed

Flaky sea salt, to taste

2 tablespoons whole egg mayonnaise

3 teaspoons Dijon mustard

1–2 tablespoons chopped gherkins

200g roasted pumpkin cubes

Freshly cracked black pepper, to taste

1 handful chopped flat-leaf parsley

Wraps or sandwich bread, for serving

Additional spreads and sandwich fillings, optional

1. Add the finely diced red onion to a mixing bowl.

2. Add the lemon zest, juice from half the lemon, white wine vinegar, and minced garlic. Stir well.

3. Add the drained and rinsed chickpeas and roughly mash them with a fork or potato masher, leaving some chickpeas whole.

4. Add a pinch of flaky sea salt, mayonnaise, Dijon mustard, and freshly cracked black pepper. Stir until creamy and well combined.

5. Fold in the chopped gherkins.

6. Add the roasted pumpkin cubes and gently fold them through the mixture, keeping some pumpkin pieces intact.

7. Taste and adjust with more lemon juice, salt, or black pepper as needed.

8. Fold through the chopped flat-leaf parsley.

9. Serve the chickpea smash in wraps or sandwiches with your favorite spreads and additional fillings.

Do not over-mash the chickpeas. Leaving some whole gives the filling a more satisfying texture.

Allow the roasted pumpkin to cool before adding it to the chickpea mixture.

Taste before adding extra salt because the Dijon mustard, gherkins, mayonnaise, and vinegar already add seasoning.

Store leftovers in an airtight container in the refrigerator for 2–3 days.

Keywords: chickpea smash with pumpkin, chickpea sandwich filling, pumpkin wrap filling, chickpea wraps