Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces (you can alternatively use a pestle and mortar)
Once mashed, add the sweetcorn and chives
For the mayonnaise:
Add all ingredients for the mayonnaise to a blender or food processor (a hand-held stick blender also works well) and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery
Taste and adjust seasonings as necessary
Add the mayonnaise to the chickpeas etc and mix well. Taste and add more salt if necessary
To serve:
Serve in pitta bread, flatbread, sandwich bread, lettuce wraps or chicory boats, along with salad such as lettuce and cherry tomatoes if desired
Keeps well for several hours (best to keep refrigerated). The chickpea mayonnaise salad itself will keep for up to a couple of days covered in the fridge
Notes
Other delicious ingredients you could add include: