Vegan Chickpea Egg Salad
The most delicious vegan chickpea egg salad! A healthy, flavorful, and quick vegan alternative to egg salad!
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Servings :
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