Vegan Chickpea “Egg” Salad

vegan, whole food plant-based, easy, healthy, oil-free, etc

Everyone needs a go-to eggless salad recipe in their cooking repertoire. For a fast meal on the fly, it’s hard to beat such a simple and comforting staple, which also packs in an impressive amount of protein and fiber. Tofu is a popular base, but this particular version is made with everyone’s favorite bean: chickpeas! The secret ingredient to create an uncannily eggy flavor is kala namak, which is made from sulfurous volcanic salt. If you can’t find it or don’t want to add salt in general, you’ll still have a tasty chickpea mashed, albeit less of an old school deli dupe.

Prep Time10

Total Time10

Servings: servings

Calories: 197kcal

Author: Hannah Kaminsky

Ingredients

14 ounces low-sodium canned chickpeas drained
1/4 cup raw, unsweetened cashew butter or PB2 Cashew Powder reconstituted
2 tablespoons water
1 stalk celery finely diced
3 tablespoons red onion finely diced
1 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
Kala namak (black salt), to taste

Instructions

Place the chickpeas in a large mixing bowl and mash them roughly with a potato masher. The texture should still be fairly coarse, but with no whole beans remaining.
Add the cashew butter and water and continue to mash to combine, until fully incorporated and creamy but still chunky.
Fold in the celery and onion, followed by the nutritional yeast, onion powder, garlic powder, turmeric, black pepper, and salt. Stir well to combine, adjusting seasonings to taste as needed.
Serve chilled or at room temperature.

Notes

Serving suggestion: There’s no wrong way to serve “egg” salad! Try it in a sandwich, wrap, leafy green salad, or as a dip with cut vegetables and crackers. It can seamlessly transition from lunch to snack to dinner depending on how you plate it.

Notes: This recipe can easily be doubled to serve a crowd. Leftovers keep in the fridge in an airtight container for 5 – 7 days.

Nutrition