Smashed Chickpea & Sweetcorn Mix
This smashed chickpea and sweetcorn mix is another firm favourite of mine that involves chickpeas. Not only is it a great sandwich filler, but it can be used to top baked potatoes with or enjoy it with a salad.
Easy to make
I’m not one for complicated recipes and like a majority of my recipes, this is super easy to make. In the recipe I give options for the binder. You can use 2 tablespoons of plain dairy-free yoghurt or 2 tablespoons of mayonnaise (vegan if you prefer) or you can do a tablespoon of each mixed together.
As this smashed chickpea and sweetcorn mix stores well in the fridge for up to 3 days, it’s a great one to make ahead to save time in future. And who doesn’t love saving a bit of time when it comes to cooking? Don’t get me wrong, I love cooking and spending hours in the kitchen developing recipes. However, realistically, I do have many days where I’m busy working on meal plans and guides so I always like to have some meal prep done for when I’m short of time and hungry!
-1 x 400g chickpeas, drained & rinsed well
-1/2 cup cooked sweetcorn
-1 1/2 Tbsp. finely diced red onion
-2 Tbsp. dill fronds, roughly chopped
-2 Tbsp. dairy-free yoghurt OR 2 Tbsp. mayonnaise OR 1 Tbsp each mixed together.
-1/2 tsp. dijon mustard
-salt & pepper to taste
How To Make
Put the rinsed chickpeas into a large bowl and mash with a potato masher. You don’t want the chickpeas totally smooth but you do want them broken down.
Next add all the remaining ingredients except the salt and pepper and give the mixture a good stir to fully combine.
Season with salt and pepper and do a taste check, add more seasoning if needed.
Serve the smashed chickpea and sweetcorn mix as a sandwich filler, on top of a green leafy salad or in a baked potato.
Leftover mix can be stored in an airtight container for up to 3 days.
Like this recipe? Pin for later!