Vegan Chickpea Egg Salad

This vegan chickpea egg salad is the perfect plant-based alternative to classic egg salad. It's creamy, flavorful, quick to make, and surprisingly close to the original - all without eggs. Whether you're fully vegan or just looking to eat more plant-based meals, this recipe is guaranteed to become a favorite.

This vegan chickpea egg salad tastes surprisingly close to the classic version - creamy, savory, and packed with protein and fiber. The eggy flavor comes from Kala Namak (black salt), a staple in vegan cooking that's well worth having on hand. Mashed chickpeas are mixed with crunchy celery, pickles, fresh dill, and vegan mayo for big flavor with simple ingredients. Enjoy it as a salad, on toast, in wraps, or as a vegan egg salad sandwich for an easy lunch or dinner.

Ingredients

• Chickpeas: The egg substitute. High in protein and fiber. Canned chickpeas (garbanzo beans) keep this recipe quick and easy.
• Shallot, Celery & Pickles: Add crunch, freshness, and that classic egg salad bite.
• Vegan Mayo: Brings all the creaminess.
• Dill, Dijon Mustard, Lemon Juice, Turmeric, Salt & Pepper: For seasoning and balance. Turmeric adds the familiar yellow color of egg salad.
• Kala Namak (Black Salt): Essential for the eggy flavor. If you don't have it, you can omit it - the salad will still be delicious, just less "egg-like."

See recipe card for quantities.

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How To Make

1. Drain and rinse chickpeas. Place them in a large bowl, then mash the chickpeas using the back of a fork or a potato masher.

1. Finely slice shallot, pickles, celery, and dill. Add with vegan mayonnaise, mustard, lemon juice, ground turmeric, and Kala Namak to the mashed chickpeas.

1. Toss to combine. Season to taste with salt and black pepper.
2. Serve as is, or turn it into a vegan egg sandwich with sliced bread of choice and lettuce!

📖 Recipe

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5 from 5 votes

Vegan Chickpea Egg Salad

The most delicious vegan chickpea egg salad! A healthy, flavorful, and quick vegan alternative to classic egg salad!

By: Aline Cueni

Servings: 2

calories :202kcal

Prep :10 minutes mins

Total :10 minutes mins

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Ingredients

 

USM

 

½x1x2x

• ▢ 1 can (15 oz) chickpeas
• ▢ 1 shallot, minced
• ▢ 1 stalk celery, finely sliced
• ▢ 3 tablespoons diced pickles
• ▢ ¼ cup vegan mayo
• ▢ 2 tablespoons fresh dill, chopped
• ▢ 2 teaspoons dijon mustard
• ▢ 1 teaspoon lemon juice
• ▢ ½ teaspoon ground turmeric
• ▢ ½ teaspoon kala namak (black salt), to imitate the taste of eggs
• ▢ salt & pepper to taste

Instructions

 

• Drain and rinse chickpeas. Place them in a large bowl, then mash the chickpeas using the back of a fork.
• Add in all the remaining ingredients and toss to combine. Season to taste with salt and pepper.
• Serve as is, or turn it into a vegan egg sandwich with sliced bread of choice and lettuce!

Notes

Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.

Kala Namak: It’s a salt with a strong sulfur “egg” flavor. I highly recommend buying this salt if you love vegan egg dishes (such as this vegan egg salad or vegan spaghetti carbonara). There is no replacement for Kala Namak – omit if you don’t have it, the salad will still be very delicious, hence comes without the eggy flavor.

Variations:

• Use tahini instead of vegan mayo.
• Season to taste with olive oil, vinegar, or pickle brine.
• Substitute shallot with scallion or red onion.
• Add a pinch of onion powder and garlic powder.

Nutrition

Calories :202kcal

carbohydrates :6g

Protein :1g

fat :18g

fiber :1g

sugar :2g

Did You Make This Recipe?

Be sure to leave a comment below and tag @aline_made on Instagram!

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