Vegan Chickpea Egg Salad

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

Whether you’ve been on a vegan diet for a while or simply like to try and integrate more vegan recipes into your diet, this vegan egg salad recipe is very likely to please you all!

Table of Contents

• Ingredients
• Step-by-Step Instructions
• Variations
• Storage
• More Vegan Recipes You’ll Love
• 📖 Recipe
• 💬 Comments

It is a vegan alternative to egg salad. Using chickpeas instead of eggs! Honestly, this vegan egg salad is almost indistinguishable in taste from the original, is very delicious, healthy, and high in protein.

The egg flavor is imitated by using Kala Namak, a salt with a slight sulfur flavor. Kala Namak is often used in vegan recipes to mimic the egg flavor, such as Vegan Spaghetti Carbonara! I highly recommend buying this salt if you love vegan egg dishes – it makes a huge difference!

Chickpeas serve as the “egg replacement”. They are first mashed with a fork, then tossed with celery, pickles, and vegan mayo into the most delicious vegan chickpea egg salad.

You can serve it as a salad, a side dish, on toast, bread, or in wraps! You can even turn it into a vegan egg salad sandwich, between two slices of bread and fresh lettuce – a delicious and convenient option for lunch or dinner.

Ingredients

See recipe card for quantities.

• Chickpeas → The “egg substitute”. Chickpeas contain a lot of protein and fiber. Use canned chickpeas (garbanzo beans) to prepare this recipe quickly. 
• Shallot, Celery, Pickles → Provide a fantastic bite and flavor!
• Vegan Mayo → For the creaminess!
• Dill, Dijon Mustard, Lemon Juice, Turmeric, Salt, Pepper → For seasoning! Turmeric provides the yellowish color you might know from egg salad.
• Kala Namak (Black Salt) → To imitate the egg flavor! It’s a salt with a strong sulfur “egg” flavor. You can find it in organic or health food stores. Unfortunately, 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.

Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 

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

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

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

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.

Storage

Store vegan egg salad in an airtight container in the fridge. Keeps fresh for 3-4 days. The salad tastes even more intense on day two.

More Vegan Recipes You’ll Love

• Vegan Tuna Salad & Sandwich
• Vegan Carrot Lox
• Vegan Bacon
• Vegan Chicken Nuggets
• Vegan Queso
• Vegan Feta Cheese

📖 Recipe