We use more of the Ashkenazi traditions, but more of the Sephardic recipes. My mother's ancestry is mixed, and she used to make charoset in both styles, but she found that the Sephardic charoset was regularly being consumed and the Ashkenazi charoset was generally being more widely ignored, so she just started making a larger batch of just Sephardic charoset. Then my sister's temple did a Sephardic-oriented Passover meal and found a chickpea meal her family really liked and got the recipe, so that got incorporated into our seder too.