- 85g vegan mayonnaise
- 1½ tbsp medium madras curry powder
- 50g mango chutney
- ½ tbsp lime juice, plus grated zest of ¼ lime
- 400g tin chickpeas, drained
- 15g fresh parsley
- 50g sultanas
- Salt and pepper
You can also blitz the mixture in a food processor to make a tasty dip.
Put the vegan mayonnaise, curry powder, mango chutney, lime zest and juice into a bowl. Stir to combine everything together.
In a separate bowl, add the chickpeas. Use a large fork or potato masher to crush the chickpeas, leaving some whole to add texture.
Remove the stalks from the parsley and finely chop. Add to the mayonnaise mix along with the crushed chickpeas, sultanas and salt and pepper to taste. Stir everything together gently until evenly mixed.
Store in an airtight container in the fridge for up to two days.
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