Mustard & Maple Chickpea Mash

Okay everyone, summer is around the corner (we hope), and so cold sides are a must. Quick and easy sides are always a must. And so I give you a simple “mash” recipe, which can be whipped up in seconds, and eaten in even less time. Its smooth and creamy, but also fresh and light. It’s also cheap to make, and will keep in the fridge for a couple of days. This means you may want to scale the quantities up, using a whole can of chickpeas, before chucking it into a tub for later in the week.

The quantities given below for the mustard and maple are entirely adjustable- I personally like more mustard than maple, but play around and find out what works for you. Serve it up alongside some salmon and veggies (as pictured), pair it with tofu, Quorn, or chicken, spread it in a sandwich, onto toast, or throw it into a lunch box to go. Whatever you do with it, enjoy minimal time and effort going into it!

Ingredients (serves 1)

  • 100g chickpeas
  • 2 1/2-3tsp mustard
  • 2tsp maple syrup (I used the Meridian squeezy maple)
  • 1- 1 1/2 tbsp. plant based milk dependent on how loose a texture you want (I would usually say use whatever you fancy milk-wise, but plant based milk works best on this one for some reason; I used coconut-rice milk)


  • Place everything into a blender, and pulse until smooth; serve either cold, or microwave for a few seconds before plating up…


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