Full of protein, fiber and flavor, this hearty mashed chickpea ‘egg’ salad is a keeper! Make sandwiches, lettuce or tortilla wraps, scoop up with veggie sticks or eat it straight from the bowl! Recipe can easily be doubled.
Chickpea Egg Salad
Mash the chickpeas. 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 chickpeas, 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, layer a slice of bread with leafy greens, spread ‘egg’ salad on top of leafy greens and top with other half of sandwich bread, slice in half and enjoy!
Easy and delicious!
Salad serves 2 – 3
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 day.
Lettuce wraps: If you don’t want to use bread, make lettuce wraps using romaine, bibb, boston, or other cup type of leafy greens you prefer. Top with cherry tomatoes, sliced radish or more pickles if you like!
Salad: You can even chop up leafy greens, adding a scoop of chickpea egg salad overtop for a delicious salad. It would be great with sliced cherry tomatoes, radish or pickles on the side.
Platter: This would be great as a platter with crackers and fresh veggies for scooping!
Nutritional values are estimates only. See our full nutrition disclosure here.