Before I gave up eating eggs, egg salad was one of my go-to all time fave’s. This chickpea ‘egg’ salad has become an even better than the original, replacement! It has actually become my latest food obsession!
Serve it on fresh sourdough bread, Bibb lettuce, or in a wrap. It’s also great as an appetizer, served along with some roasted seaweed. The kala namak salt really adds an authentic sulfur taste to any ‘egg’ replacement dish!
Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 3 main course servings
WHAT YOU WILL NEED
1 14 oz can chickpeas, drained and rinsed
¼ Cup red onion, finely chopped
¼ Cup celery, finely chopped
2-3 Tbsp diced dill pickles
¼ Cup vegan mayonnaise
1 Tbsp yellow mustard
1 tsp ground turmeric, add more until the yellow color of the egg salad is reached.
2 Tbsp Nutritional Yeast –
1 Tbsp fresh dill
½ tsp garlic powder (optional) –
½ – 1 tsp Kala namak salt (black salt) or pink Himalayan salt
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WHAT TO DO
Mash the drained and rinsed chickpeas with a fork, potato masher or in a food processor.
Add the onion, celery, pickles, mayo, mustard, turmeric, nutritional yeast, dill, garlic powder and salt, to the mashed chickpeas.
Mix by hand or pulse in the processor until everything is combined.
MAKE IT YOURS
Play with the herbs and seasonings. For example, omit the dill and replace it with parsley.
Add dijon mustard instead of yellow mustard, the flavour won’t be that different overall, I just like to use yellow mustard to enhance the color of the ‘egg’ salad.
Change the dill pickles with some sweet pickles.
Add ½ tsp each of onion powder.
Fresh herbs are great in this recipe, but you can always use dried dill or parsley if that’s what you’ve got.
Replace the red onion with green onions or diced shallots.
Serve this as a sandwich between a great sourdough bread adding some tomato and lettuce or…
Wrap it up in a soft tortilla, some fresh collard greens or bibb lettuce, add some sprouts, tomatoes and away you go….
Or, try a scoop on top of your favorite salad.
This recipe is also a great crowd pleaser served as a dip with vegetables.
Or, my favorite dipping choices are Siete brand tortilla chips or some roasted seaweed!
If you can, use kala namak salt, as it really adds to that ‘eggy’ flavour! It is a great vegan option for any ‘egg’ type dishes!
This black salt (kala namak) is a great vegan option as it adds a yummy sulfurous flavor.
You want the consistency to be like how you like your egg salad. It can be either really smooth or slightly chunky.
Sprinkle some hemp seeds over your sandwich or as a garnish if you are using this recipe as a dip, for a little more added protein!
This is a great dish to replace any egg salad you may be missing. It is loaded with flavour, so no matter how you choose to serve it is sure to be a winner!
When you make it, don’t forget to let us know!!
Can I use other salt if I don’t have the kala manak variety?
You certainly can! However this salt has a sulphurous taste that definitely adds to this recipe. But don’t stress, pink salt or sea salt will work just fine!
If I use a processor can I ‘over process’ this dish?
Yes, this can happen. That is why we recommend using the pulse option, so that this doesn’t happen.
Is there anything I can do to fix this dish if I do overprocess and it gets too liquidy?
Of course there is! Add more hand mashed chickpeas and adjust seasonings to taste.
Can I make this in advance to serving?
Yup! This will last in the fridge for up to 3 days, so you can prepare in advance and also enjoy any leftovers, if that’s even a possibility!
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