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

vegan egg salad sandwich with chickpeas

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!

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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.

Vegan Chickpea Egg Salad in a bowl with a wooden spoon

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.

vegan chickpea egg salald sandwich

Ingredients

See recipe card for quantities.

Vegan Chickpea Egg Salad Ingredients
  • 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.
Vegan Chickpea Egg Salad Recipe Step 1-2
  • Finely slice shallot, pickles, celery, and dill. Add with vegan mayonnaise, mustard, lemon juice, ground turmeric, and Kala Namak to the mashed chickpeas.
Vegan Chickpea Egg Salad Recipe Step-2
  • 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!
Vegan Chickpea Egg Salad Recipe Step-4

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.

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📖 Recipe

vegan egg salad sandwich with chickpeas

Vegan Chickpea Egg Salad

The most delicious vegan chickpea egg salad! A healthy, flavorful, and quick vegan alternative to egg salad!
Author : Aline Cueni
5 from 4 votes

Click on the stars to leave a vote!

Prep Time :10 minutes
Total Time :10 minutes
Servings : 2
Calories : 202kcal

Ingredients
 

  • 1 can (15 oz) (420 g) chickpeas
  • 1 shallot minced
  • 1 stalk celery finely sliced
  • 3 tablespoons diced pickles
  • ¼ cup (4 tbsp) 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 | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 429mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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