If you love tofu egg salad, you must try it Chickpea Egg Salad! This version of this chickpea egg salad recipe is delicious, soy-free, gluten-free, and easy to make in less than 20 minutes.
Before transitioning to a plant-based diet, I loved egg salad. And although I make a screamingly good tofu egg salad, today I decided to use chickpeas instead of tofu. Although based on a traditional egg salad recipe, chickpea egg salad has a distinctly innovative flair. So I added unique ingredients to bring elegance to this chickpea egg salad recipe.
Let’s face it; Some people don’t care for tofu or soy products, so I created another way to make vegan egg salad without using fake meat or soy products.
Recently, I found a chickpea egg salad at Whole Foods Market. However, the number of ingredients put me off buying it. Since I like to eat a whole foods plant-based plan, I made my own version of the chickpea egg salad recipe.
- Chickpeas: Chickpeas taste a lot like beans, considering they are beans themselves. Most people compare their flavor to cannellini and pinto beans because they are starchy. However, they also have an earthy flavor with nutty undertones.
- Celery: Celery has a mild and strong flavor while it imparts a bold flavor. At the same time, the celery provides crunchiness that persists after the dressing is added.
- Green Onion: The white part of a green onion is crunchy like an onion, while the green part is coarser and thicker than a chive.
- Yellow: Taste-wise, it’s very earthy and bitter, almost musky, with a hint of peppery spice. Turmeric is activated when combined with pepper.
- Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated into fine particles. The taste is similar to garlic but completely different from freshly chopped garlic. It tastes sweeter and less robust than fresh garlic, but without the caramel undertones you get from roasted or roasted garlic.
- Black Salt: Black salt, also known as kala namak or Himalayan black salt, is found in India. Kala Namak has a very distinctive smell. Sulfur compounds give salt an egg-like smell and taste.
- Chilli: Pungent, earthy, hot, woody, brash—the distinctive flavor of chili peppers goes well with almost any savory dish, and some sweets, too. If salt helps bring out flavor, black pepper makes food bolder.
- Deal: This fresh herb has an herbal, grassy, and slightly tangy flavor with notes of fennel. Dill’s distinctive flavor is evident in most recipes, and so is the herb i
- Dijon Mustard: Dijon mustard has a tangy, pungent and pungent flavor with a hint of spice.
- Yellow Mustard: Yellow mustard has a crisp, tart-and-tangy taste.
- Cashew mayonnaise: I make my own cashew mayo. But there is an alternative option for those who prefer a nut-free option in the recipe.
Salad ingredient options
- White beans or pinto beans are often used instead of chickpeas.
- Replace celery with cucumber or fennel. But remove the seeds from the cucumber. And beware of the licorice flavor of adding raw fennel.
- Use fresh garlic instead of garlic powder.
- If you don’t like the taste or smell of eggs, omit the black salt.
- Use all Dijon or all yellow mustard instead of a combination of both mustards.
- Stone ground mustard is the closest substitute to Dijon mustard.
- Substitute cashews for cashew mayo for a nut-free option, or choose any vegan mayo or silken tofu or white beans.
How to make a salad
I recommend using a vegetable chopper to chop small, uniform vegetables for salad recipes to make any salad easier to prepare.
Using a food processor, pulse the chopped chickpeas until fine. Do not over-pulse; The consistency should be chopped, not mashed like hummus.
Don’t worry; If you don’t have a food processor, use a fork to mash the chickpeas.
Then, add the rest of the ingredients, stir to combine, and refrigerate until chilled.
- I served chickpea egg salad sandwiches on Dave’s bread with lettuce and tomato with pickles.
- Or, try hollowing out a tomato, red or green pepper and filling it with chickpea egg salad.
- Use pita bread instead of whole grain bread.
- Serve the vegan egg salad in a bowl on top of the greens, garnished with tomato wedges and cucumber.
- Add egg salad to your favorite salad, such as mango salad or chopped vegan Greek salad.
- Skip the bread and make a chickpea egg salad lettuce wrap.
- Consider air fryer polenta or steak fries as a side dish.
Packed with protein and fiber, this vegan chickpea salad sandwich is a delicious healthy lunch! Prepare the chickpea mixture 3 days in advance and keep it on hand for lunches throughout the week.
Chickpeas, also known as garbanzo beans, are very healthy foods. They are part of the leguminous family, which is a vegetable and protein food. Chickpeas are loaded with essential fiber for a healthy heart and gut.
Because of its purportedly low sodium content, black salt may be a good option for people with high blood pressure or those looking to reduce their sodium intake. Foods high in sodium have been linked to high blood pressure and may increase blood pressure in people who have high levels.
- Rinse the chickpeas in a colander and save the aquafaba liquid inside the can for other recipes.
- Avoid eating too much chickpeas; The consistency should be cut but not over cut and soupy.
- Add a teaspoon or 2 teaspoons of capers for an extra savory flavor profile.
- Chill the salad for at least an hour before serving, to allow it to set up.
- Chickpea egg salad will last 4-5 days in the fridge.
- I do not recommend freezing egg salad.
Try this chickpea egg salad recipe the next time you’re craving egg salad. It’s gluten-free and soy-free, and it tastes so good!
Other great vegan sandwich options
If you love this chickpea egg salad, give us a 5-star review and comment below! We want to hear from you!
Chickpea Egg Salad
If you love tofu egg salad, you must try it Chickpea Egg Salad! This version of a vegan egg salad is delicious, soy-free, gluten-free, and easy to make in less than 20 minutes.
Wash and rinse chickpeas under cold water.
Shake dry and add chickpeas to a food processor.
Pulse the chickpeas until smooth; Do not over pulse
Add remaining ingredients.
Stir the ingredients together; Cover and refrigerate for at least 1 hour to chill.
- Do not overfeed the chickpeas in the food processor.
- If you don’t have a food processor, use a fork to mash the chickpeas.
- For a nut-free option, choose white beans or silken tofu to replace the cashews in the cashew mayo recipe.
- Instead of bread, fill a large bowl of warm tomatoes, serve inside a lettuce wrap, add to a green salad or eat straight from a bowl.
- Omit black salt if you don’t like the smell and taste of eggs.
- Add extra chopped vegetables for more veggies.
Worship: 6gCalories: 110kcalSugars: 1gProtein: 0.3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fats: 0.1gMonounsaturated Fat: 0.1gSodium: 250mgPotassium: 18mgFiber: 0.3gSugar: 0.1gVitamin A: 10IUVitamin C: 0.1mgCalcium: 5mgIron: 0.2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂