Because I’d made my own vegan mayonnaise a few days ago, obviously it contained no preservatives, which meant I needed to actually use the stuff and not leave it in the fridge ignoring the ‘use within six weeks’ you see on shop bought mayos.
I’d had it with some pizza and also this week I’ve had it for lunch in pitta bread with some mashed-up chickpeas.
It’s seriously simple. Just mash up some chickpeas with a fork or potato masher, add salt and pepper and anything else you fancy (in my case, chilli flakes), mix it up with mayo, and stuff it in some pitta bread with salad. You can’t really see the salad in my photo but it’s there, honest.