Step 1

Add chickpeas to a medium mixing bowl. Use a potato masher (or fork) to mash the chickpeas well until most of them are smashed.

Step 2

Add the red onion, bell pepper, green onion, cilantro and apple (if using).

Step 3

Stir in the vegan sour cream (or vegan mayo), maple syrup, salt, turmeric, garlic and curry powder and mix until well combined.

Step 4

Taste and adjust seasonings to your liking.

Step 5

Enjoy immediately overtop salad greens, with crackers or in a sandwich or wrap. Store leftovers in an airtight container for up to one week.