Vegan Chickpea Egg Salad

Hello, my amazing chickpeas! That greeting is very appropriate today, because today I am teaching you how to make my Vegan Chickpea Egg Salad! This simple vegan recipe has been a favorite in my house for a long time now, and I’m so excited to finally be sharing it with you! This makes the absolute best Vegan Egg Salad Sandwich, and the smashed chickpeas combine with our other ingredients perfectly to give us those “egg” vibes.

This one is super easy and brings lots of flavor! It’s also perfect for lunches throughout the week. Let’s get into it.

Inspiration For Vegan Chickpea Egg Salad

Before going vegan I was a huge fan of anything relating to hard boiled eggs. I loved eating them as snacks, I loved deviled eggs, and of course… I loved egg salad sandwiches. A couple of years ago I learned of a magical ingredient called Kala Namak black salt, a type of salt that has a sulphur taste to it. Because of it’s sulphur taste, it can add “egg” flavor to just about anything! I immediately knew I wanted to use it to create a vegan egg salad. I soon combined it with some smashed chickpeas and a few other delicious ingredients, and now here we are.

As I always like to remind my readers with these substitute-style recipes, it will not taste EXACTLY like traditional egg salad. It simply isn’t made of the same things! But it is of course highly inspired by traditional egg salad – it will give you a similar experience of flavors and textures, but without the animal products. Plus, it’s delicious.

Ingredients

The ingredients in this Vegan Chickpea Egg Salad have some strong flavors and fun textures. Let’s talk about them!

• Chickpeas: these make up the base of our vegan egg salad! We smash them up to create a texture that somewhat resembles egg salad, and their flavor also pairs nicely with everything else!
• Vegan mayo and dijon mustard: to make our egg salad creamy and flavorful! To keep this recipe oil-free, be sure to use the Joyful Balance Easy Vegan Mayo!
• Kala Namak black salt: this is a very specific type of salt that gives us an “egg” flavor! It can sometimes be found in the Indian section of grocery stores, but I just order it on Amazon!
• Garlic powder, onion powder, turmeric, dill, and chives: for lots more flavor! The dill and chives also give fresh vibes, and the turmeric will give us a beautiful yellow color as well!
• Optional pickles & celery: these provide a bit of crunch, and also make our Vegan Chickpea Egg Salad a bit more interesting.

How to Make Vegan Chickpea Egg Salad

This one is super quick & simple! Full recipe down below, but let’s talk about it.

1. Mash your chickpeas with a potato masher.
2. Add in your vegan mayo, dijon, and seasonings. Stir to combine.
3. Mix in your herbs, pickles, and celery.
4. Chill in the fridge (if desired), then serve as you wish. Enjoy!

Tips & Tricks

Here are some ideas on how you can change this recipe up, and on how you can best enjoy it!

• Get creative with how you serve this! This recipe is great on it’s own as a side, paired with crackers as a dip, in a lettuce wrap, or to make a vegan egg salad sandwich! For a sandwich you can keep it basic with just greens, or you can add in some fun veggies such as tomato or avocado slices.
• This recipe is easy to adjust as you desire, so have fun with it! Want a stronger egg flavor or more salt? Add more Kala Namak! Love the fresh herbs? Then toss in more dill!
• Everyone likes a slightly different consistency to their egg salad – if you want it smoother, feel free to mash it like CRAZY rather than leaving chunks!
• If you love chickpeas, you may also enjoy my Air Fryer Falafels or my Crispy Air Fryer Chickpeas!

Enjoy!

Vegan Chickpea Egg Salad

Recipe by Delaney Romero – Joyful Balance

Servings

3

servings

From Start to Finish

15

minutes

This Vegan Chickpea Egg Salad is delicious, herby, and super easy to make! The smashed chickpeas combine with our other ingredients perfectly to give us those “egg” vibes while being completely plant based. Eat this as a side with lunch, use it in a vegan egg salad sandwich, or throw it in a lettuce wrap!

*Note that From Start to Finish is an estimate that assumes about 5 minutes to prep your ingredients, and another 10 minutes to make your egg salad. This does not include the optional time to let the egg salad chill in the fridge, or the time required if you choose to make your own vegan mayo. (To keep this recipe oil-free, be sure to use the Joyful Balance Easy Vegan Mayo!)

Ingredients

• 1 can chickpeas, drained and rinsed

• 1/4 cup vegan mayo (store bought OR homemade Joyful Balance Easy Vegan Mayo)

• 2 tsp dijon mustard

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp Kala Namak black salt*

• 1/2 tsp ground turmeric

• 1 tsp fresh dill, finely chopped

• 2 Tbsp chives, finely chopped

• Optional: 1 Tbsp pickles, finely chopped

• Optional: 1 celery stick, finely chopped

Directions

• Add your chickpeas to a bowl and roughly mash with a potato masher (or a fork) until desired consistency is reached. I like to leave mine just slightly chunky.
• Add vegan mayo, dijon, garlic powder, onion powder, Kala Namak, and ground turmeric. Stir to combine.
• Add the dill, chives, optional pickles, and optional celery. Mix well.
• If desired, place your Vegan Chickpea Egg Salad in the fridge for about an hour to chill. Serve as you wish and enjoy! I love using this as a dip with crackers, in lettuce wraps, or paired with a few fresh veggies for an egg salad sandwich.

Notes

• *Kala Namak black salt: this is a very specific type of salt that gives our Vegan Chickpea Egg Salad an “egg” flavor! It can sometimes be found in the Indian or international section of grocery stores, but I usually just order it on Amazon!

Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your egg-salad-making ways.

Stay joyfully balanced!