Ingredients
14oz tin chick peas
small carton plain yogurt
(Greek is worth the extra cost for the creamy texture)
1tbsp fresh parsley
1 large garlic clove
dash of lemon
salt and pepper
Method
1. Wash tinned chick peas
thoroughly under cold running water and shake dry in a colander.
2. Mix all the ingredients together in a blender - this will mince the parsley
so that it goes unnoticed. If you don't have a blender, mash the chick peas with
a fork and finely chop the garlic and parsley.
3. Add lemon and seasoning to taste. For children, go easy on the lemon. Spread
mixture into buns which don't need to be buttered and top with medium sliced
cucumber for a crunchy texture.
Tip - With sloppy mixtures go for crusty wholemeal buns, only
slicing through
one side; this way they won't end up leaking!
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