Buffalo Chickpea Salad
Ingredients
Serves 2
1 tin chickpeas
1 tbsp mayonnaise
2 tbsp yoghurt
2-3 tbsp Frank’s hot sauce
1 tbsp pickles, chopped
1/2 stick celery, chopped
Large handful of herbs (spring onions, dill, chives, parsley)
method
Drain chickpeas and mash with a fork. Alternatively pulse in a food processor. Mix in remaining ingredients. Serve on toast, over a baked potato, in a sandwich or with salad.