Chickpea "Egg" Salad (Vegan)
User Reviews
5
Chickpea "Egg" Salad (Vegan)
Description
The salad blends mashed chickpeas that retain some texture with diced celery and onion for crunch, plus grated carrot for subtle sweetness. Sweet or dill relish adds a pickled contrast, while vegan mayonnaise and Dijon mustard provide creaminess and depth. Lemon juice brightens the flavors, and fresh dill delivers herbal notes. Turmeric imparts a golden tint reminiscent of egg yolks, rounding out the appearance and flavor.
This preparation mimics the mouthfeel of classic egg salad without animal products, making it suitable for vegan diets. It can be spooned onto whole grain bread with leafy greens for sandwiches, wrapped in tortillas, or used as a salad topping. Leftovers store well in the refrigerator for up to four days.
The salad can be enjoyed simply as a snack with crackers or vegetables as well, offering a nutritious, protein-rich option that holds together well without becoming watery.
Ingredients
- 1 chickpeas drained and rinsed, 15 oz can
- ¼ cup celery diced
- 3 tablespoons onion chopped, or shallot
- ¼ cup carrot grated
- 2 tablespoons sweet relish or dill relish
- 1 ½ tablespoons vegan mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice fresh
- 1 tablespoon dill chopped, fresh
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon Turmeric
- 6 lices whole grain bread optional
- spinach optional toppings, baby spinach leaves
- lettuce
- broccoli sprouts
- tomato
Instructions
- Place the chickpeas in a large bowl and mash them with a fork until most of them are mashed but there are still some whole chickpeas remaining. Add the celery, shallot, carrot, relish, mayonnaise, mustard, lemon juice, dill, salt, pepper and turmeric. Stir to combine well.
- To make a sandwich, top a slice of bread with about ⅓ of the chickpea mixture. Add your favorite toppings like baby spinach, lettuce, broccoli sprouts or tomato slices and top with another slice of bread.
- This chickpea egg salad can be stored in the refrigerator in an airtight container for up to 4 days.
Notes
- Drain and rinse chickpeas thoroughly to avoid excess moisture affecting the salad's consistency.
- Mash chickpeas partially to retain some texture and prevent the salad from becoming too smooth.
- This salad works well for meal prepping; double the recipe for salads, wraps, or sandwiches through the week.
- Enjoy as a snack with crackers or vegetable sticks, or use it as a filling for sandwiches and lettuce wraps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 761mg | 32% |
| Potassium | 312mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1977IU | 40% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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