Looking for a chickpea egg salad recipe to make vegan egg salad? Using chickpeas, I made a cheap & easy recipe to make homemade vegan egg salad in 2 mins using 6-7 ingredients to get that “eggy” taste and texture!
You can use this chickpea egg salad on sandwiches, wraps or anything you like!
If you’d like to also try making more vegan egg recipes, try my “Just Egg recipe” or my vegan egg patty recipe here 🙂
Recipe for Chickpea Egg Salad
This vegan egg salad mimics the taste of egg salad using chickpeas, onion, celery & “eggy” seasoning. All you need to do is mash your chickpeas (using fork or food processor which makes this recipe faster), chop the vegetables you like in your egg salad and mix together the seasoning together to get that egg salad taste and texture.
You can make vegan egg salad so fast and use it as a sandwich filling or on top of toast for breakfast.
This recipe is perfect for vegan breakfast, lunch and even meal prep ideas for the week!
Ingredients
- Chickpeas
- Onion
- Celery
- Vegan Mayonnaise
- Dijon Mustard
- Black salt (kala namak)
- Turmeric (optional for colour)
This chickpea egg salad is vegan, gluten-free, soy-free and nut-free friendly!
You can use any chopped vegetables for your egg salad, I used onion and celery as it was most common in egg salad.
How To Make Chickpea Egg Salad (Vegan)
1. Start making your chickpea egg salad by adding the chickpeas to the food processor and pulsing a few times to mash, scraping down the sides if needed. Set the mashed chickpeas aside in a bowl. If you don’t have a food processor, you can mash chickpeas with a fork. Save the aquafaba (liquid inside the canned chickpeas) for other recipes like my vegan egg recipes!
2. In the same processor, add chunks of red onion and celery chunks. Pulse a few times to dice. If preferred, you can dice with a knife by hand by a food processor is faster.
3. Add diced red onion and celery into the same bowl as mashed chickpeas, along with vegan mayonnaise, dijon mustard, turmeric (optional for yellow egg colour) and black salt (kala namak – for “eggy” flavour). Mix well and add black pepper to taste.
4. Serve right away on toast, in a sandwich or in a wrap to enjoy your vegan egg salad using chickpeas! Keep extra in a tightly sealed container in the fridge for up to 3-4 days.
CHICKPEA ‘EGG’ SALAD
Equipment
- 1 Food Processor or fork for mashing
- 1 Knife & Cutting Board
Ingredients
- 1 cup Chickpeas from can, drained and rinsed
- 1/4 Red Onion chopped into chunks or diced
- 1 stalk Celery chopped into chunks or diced
- 2 tbsp Vegan Mayonnaise
- 1 tbsp Dijon mustard
- 1/4 tsp Turmeric optional, for yellow colour
- 1/4 tsp Black Salt also called Kala Namak. Use less or more depending on how much "eggy" flavour you want. Use extra to sprinkle on top when serving. If you don't have or don't want "eggy" flavour, use regular salt instead.
Instructions
- Start making your chickpea egg salad by adding the chickpeas to the food processor and pulsing a few times to mash, scraping down the sides if needed. Set the mashed chickpeas aside in a bowl. If you don’t have a food processor, you can mash chickpeas with a fork. Save the aquafaba (liquid inside the canned chickpeas) for other recipes like my vegan egg recipes!
- In the same processor, add chunks of red onion and celery chunks. Pulse a few times to dice. If preferred, you can dice with a knife by hand by a food processor is faster.
- Add diced red onion and celery into the same bowl as mashed chickpeas, along with vegan mayonnaise, dijon mustard, turmeric (optional for yellow egg colour) and black salt (kala namak – for "eggy" flavour). Mix well and add black pepper to taste.
- Serve right away on toast, in a sandwich or in a wrap to enjoy your vegan egg salad using chickpeas! Keep extra in a tightly sealed container in the fridge for up to 3-4 days.
Nutrition
NEED MORE VEGAN EGG INSPO? CHECK THESE OUT:
This was delicious!! Looks more like egg salad than the other recipes on google so glad it tastes just like it too!
Tried this for lunch and it wasv delish! I can’t believe how much it tastes like egg thanks to black salt