- 1 tbsp original sesame butter
- 1 heaped tsp Dijon mustard (sub English mustard)
- 1 heaped tsp Greek yoghurt (sub plain coconut/soy)
- 1 drained tin of chickpeas
- Handful of chopped parsley (sub dill or coriander)
- Juice of 1 lemon
- Salt + pepper
- Drain and rinse your chickpeas then combine with the rest of the ingredients.
- Serve between toasted bread, in lettuce cups or piled on a baked sweet potato!