Ingredients
For the chickpea crab:
1 can chickpeas
Half a red onion
2 large pickles
1 tbsp pickle juice
1/2 tsp Dijon mustard
2 tsp capers
1 tsp garlic powder
2 heaped tbsp vegan mayo
Salt and pepper

For the avocado crema:
1 whole avocado
2 tbsp protein yoghurt
Juice of half lemon
1 tbsp extra virgin olive oil
Salt and pepper

1 hotdog roll
Smoke paprika
Chives/spring onions

Method:
1. Start by pulsing or mashing your chickpeas ever so slightly.
2. In a blender add the onion, pickles, pickle juice and capers and pulse again a few times until slightly mashed but not a liquid.
3. Add the chickpeas and then the onion mixture together in a bowl, then add the mayo, mustard, garlic powder salt and pepper and mix well.
4. Now clean the blender and add in the avocado, yoghurt, lemon juice and olive oil and blitz until smooth and season.
5. Toast your bun with some butter and then load it up with the chickpea crab, then the avocado crema and top with smoked pap and some spring onions or chives and enjoy!!