White Chane Sandwich Spread

    10 mins

    What a new use for Kabuli chane! This tastes great spread on a good quality bread or in a sandwich.

    655 people made this

    Serves: 4 

    • 400g white chane (chickpeas), soaked overnight and mashed or 1 tin chane, drained and mashed
    • 2 tablespoons mayonnaise
    • 1 teaspoon hot mustard
    • 1 tablespoon sweet pickle (relish)
    • 2 green onions, chopped
    • salt and pepper to taste

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a medium bowl, combine white chane, mayonnaise, mustard, sweet pickle, chopped green onions, salt and pepper. Mix well.

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    Reviews and Ratings
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    Reviews in English (521)


    Awesome! I have been vegetarian for almost nine years, and tuna sandwiches/tuna melts and hamburgers are the only things I have missed. Well, this recipe has answered my tuna cravings. I made a number of taste changes, though....added much more mayo, red onion, sweet relish, pepper, powdered mustard to taste and the secret ingredient - sea salt. I tried it on crackers for a taste test, then refrigerated and made a "tuna melt" sandwich the following day. Yum! Who needs to eat a real fish? Thanks for the great idea!  -  16 Jan 2007  (Review from Allrecipes US | Canada)


    I've made this a few times and really liked it, but last time made a couple of modifications. First, as someone else mentioned in a review, I used lowfat plain yogurt instead of mayo. I also added 1 tsp. of capers, and used india relish instead of sweet pickle relish (it's just a little spicier). I had to go back and add about a teaspoon of mayo; the yogurt didn't do it for me. But I guess it reduces the fat content significantly to use mostly yogurt and a little mayo. Will definitely make it again!  -  05 Jun 2002  (Review from Allrecipes US | Canada)


    I happen to love tuna salad sandwiches. I'd say that the only thing reminiscent of tuna salad (or egg salad for that matter) are the condiments used to flavor this. However, I love chickpeas/garbanzo beans. I just made this recipe for lunch today and like it very much! I'd suggest mashing it with a fork (or even a sturdy pastry cutter) if you like texture. I didn't have green onions so took a little of a regular onion and minced it. I also didn't have canned chick peas and so soaked the dried ones over night and cooked them this morning before making this. That texture may possibly be different from canned. Canned would save time! I will definitely be making this from time to time. It's a great change for lunch! Thanks for submitting it.  -  12 Mar 2005  (Review from Allrecipes US | Canada)