Chickpea Salad Sambo

Apr 06 2022

Chickpea Salad Sambo

This couldn’t be easier (and it’s so tasty!). Delicious straight from the bowl with a side of crackers, or served up between two slices of sourdough bread.


  • 1 x 400g tin of Organic Kitchen chickpeas, drained and rinsed well
  • 1 tsp Dijon mustard
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 2 tbsp non-dairy milk
  • ½ a small red onion, finely chopped (or 2 spring onions, finely chopped)
  • ½ tsp Just Natural Organic dill
  • ¼ tsp Just Natural Organic ground cumin
  • 2 small pickles, finely diced (or I tbsp capers)


  1. Place the chickpeas into a large bowl and mash about ¾ of them using a potato masher (or you could pulse them in your food processor, instead).
  2. Mix together the tahini through to the non-dairy milk in a bowl or jug.
  3. Add the onion through to the pickles (or capers) to the chickpeas and stir well to combine.
  4. Pour over the tahini dressing.
  5. Mix well and serve as desired. This will keep in the fridge for a couple of days in a sealed tight container.