1 tin chickpeas drained and rinsed
2 teaspoons (or more to taste) of hot madras curry powder
1 tablespoon apricot jam
1 tablespoon of vegan or egg mayonnaise
1 rib celery diced
3/4 spring onions diced
1/2 cup raisins
Mash chickpeas with potato masher until some are crushed but there is still texture. Add the rest of the ingredients and leave for a few hours for the flavours to blend.
This was delicious in a seedy bread sandwich and with peppery watercress and rocket.
Perfect for a picnic by the sea.