Eggsalad made from chickpeas
User Reviews
4
3 reviews
Good
Eggsalad made from chickpeas
Report
The perfect salad made from the best egg replacement: chickpeas. Not only vegan, but also fatfree and perfect for anyone following the Medical Medium protocol. Even the dressing is vegan and fatfree. The mustard you add is homemade and vinegar free.
Share:
Ingredients
- 1 can chickpeas in total: take whats left when you made the dressing from the aquafaba and ⅜ cup of chickpeas for the mayo, canned
- ½ cup aquafaba = what you usually get from 1 can of chickpeas
- sea salt to taste, but as low as possible for MM, Celtic variety
- 3 tbsp vegan mayonnaise use the option with mustard, also brief description below, homemade dressing
- ⅜ cups chickpeas use the rest of the chickpeas for the salad base, canned
- ¼ to ⅓ cucumber
- ⅜ cups potato cooked, mashed and cooled
- 1 lemon
- 1 lemon for juicing
- 1 lime
- 2 tbsp mustard homemade
- ½ handful chives
- ½ handful parsley
- 1½ tsp paprika powder
- ¼ tsp black pepper freshly ground
Instructions
- Wash and cut the cucumber in small pieces. Mix with the juice of 1 lemon and 1 lime. Set aside for at least an hour. This way you get pickles without vinegar. This is not calculated in the time needed. You can skip if you don't have time.
- Open a can of chickpeas and drain. Collect the aquafaba.
- Mash the remaining chickpeas with a fork (or blend them shortly in a small kitchenaid). Don't make hummus out of it, leave some chunks.
- Steam a little more than 1 cup of potatoes (in cubes, when mashed you need 1 cup) if you don't have mashed and cooled potatoes already. This is also not calculated in the time needed.
- Take ⅜ cups of the chickpeas, ⅜ cup mashed potato, the aquafaba and the juice of a lemon and blend.
- Mix with the paprika powder and 4 tablespoons of the dressing.
- Mix in the cucumber chunks. Cut the parsley and chives and add.
- If needed you can thin the salad a bit by adding the pickle juice from the cucumber.
Equipments used:
Notes
- The rest of the dressing can be saved up to 2 days in the fridge. You can also freeze it.
- Don't throw away the leftover juice from pickling the cucumber either. It can be saved in the fridge or frozen (into a ice cub container).
- Don't throw away the leftover juice from pickling the cucumber either. It can be saved in the fridge or frozen (into a ice cub container).
Nutrition Information
Show Details
Calories
86kcal
(4%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
0.1g
(1%)
Sodium
11mg
(0%)
Potassium
662mg
(14%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1582IU
(32%)
Vitamin C
69mg
(77%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 11mg | 0% |
| Potassium | 662mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1582IU | 32% |
| Vitamin C | 69mg | 77% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
Other Recipes
You'll Also Love
