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Add all the ingredients except the chickpeas and black pepper to a medium-sized mixing bowl. Add 25–50ml/1fl oz–2fl oz water a little at a time, stirring until the dressing has the consistency of pouring cream.
Tip in the chickpeas and use a fork to crush roughly half against the side of the bowl. Season generously with black pepper and stir to combine. Store in an airtight container in the fridge for up three days before spooning on top of salads or into sandwiches.