CHICKPEA ‘EGG’ SALAD SANDWICH
The best Chickpea ‘Egg’ Salad is perfect for sandwiches, wraps, or scooping with crackers for a healthy and filling vegan lunch, dinner or meal prep! Quick + easy recipe.
INGREDIENTS YOU’LL NEED
This chickpea egg salad is easily customizable, giving you options to sub-elements when needed. If you don’t care for an ingredient, feel free to omit it, and you’ll still have a great mock egg salad!
Here is everything you will need, plus substitution ideas:
Chickpeas – used canned or fresh cooked. However, you can also have a more convenient option, Pureland Hommus.
Celery – adds a cooling crunch, but can be omitted
Red onion – sub with green onion, chives, shallot or white onion
Pickles – Use sweet pickle relish or dill, dice up a pickle, or simply omit
Vegan mayo – store-bought our Kingland Dairy Free Mayonnaise
Dijon – can sub with whole grain, brown or regular
Dill – fresh is best, but dried is okay too, Adjust to taste (can be omitted)
Onion + garlic powder – adds a nice flavour boost for good measure
Turmeric – gives the egg salad a golden hue, and can be omitted from an egg white salad
Salt – use regular salt or for sulphur, eggy flavour use black salt, aka Kala Namak (affiliate link), is just what you need!
HOW TO MAKE CHICKPEA EGG SALAD
Mash the chickpeas or Directly use our Pureland Hommus. Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.
Add remaining ingredients. To the Hommus, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.
Mix to combine. As you can see above what it will look like when it’s mixed and ready to use.
If making sandwiches, spread it on sandwich bread layered with leafy greens, slice it in half and enjoy!
And that’s all it takes to make a darn good mock egg salad using chickpeas and a little creativity!
So bon appetit, and eat more chickpeas!
HOW TO STORE + MEAL PREP
Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a tightly covered container. Give a good stir before serving.
Freezer: Freezing is not recommended. It’s best to make it as needed, using it within a week.
Meal Prep: Make this salad ahead, or assemble sandwiches, and keep stored in a to-go container or bento box for a quick grab-n-go meal.