Published Sunday, 22 October, 2017 by Inly
(All quantities vary greatly depending on your personal tastes. I tend to use a full tin of chickpeas/sweetcorn and about 125ml of mayo, and then keep some for later.)
If you're doing a pasta mayo, set your pasta boiling in some salted water.
Drain your chickpeas, then turf them out into a fair sized bowl. Mash the daylights out of them (ok, not the entire daylights, just until about dusk y'feel). You don't want them entirely smooth, nor do you want them to be too whole. It can take some experimenting to find your preferred consistency, personally I like to leave a few chickpeas intact for texture.
Drain your sweetcorn, if using, and turf that into the bowl as well. Mix it in.
Squeeze a hefty dollop of (v)mayo into the bowl, mix, and continue until you have your desired consistency.
Either spoon onto bread rolls for a sandwich, or drain your cooked pasta and mix it in, et voila! Curelty-free, cheap, and delicious!