Recipe – Chickpea, Cannelloni Bean, Artichoke & Dill Spread

Chickpea, Canneloni Bean, Artichoke & Dill Bruschette 2
After returning from my trail race this morning, my wife made this delicious spread which tastes so good with all the different textures and flavours. You can use this on bread, toast and on baked potatoes.
400g tin Chickpeas
400g tin Cannelloni Beans
400g tin Artichokes sliced in quarters
1 red onion sliced fine
1 celery stick sliced fine
2 tsp dill chopped fine
3 Tbsp lemon juice
Roughly mash the beans and chickpeas together
Add the artichokes, red onion, celery, dill & lemon juice
This will keep refrigerated for one week

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