Vegan Egg Salad ("Eggless Egg Salad")
Ingredients
- 1 can Chickpeas (Garbonzo Beans) 15 oz
- 2 Tablespoons celery, finely diced
- 1-2 Tablespoons pickle relish or finely diced pickles (sweet or dill)
- 2-4 Tablespoons Vegan Mayo
- 1-2 Tablespoons dijon mustard
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ¼-½ teaspoon dried dill
- ⅛ teaspoon salt (or to taste)
Instructions
- Mash the chickpeas. (I use my mini food processor, but they can also be mashed with a fork or pastry blender).
- Add remaining ingredients
- Mix well.
- If making sandwiches, spread "egg" mixture on a slice of bread, add desired toppings (i.e. lettuce, tomatoes, pickles, etc) and then top with a second slice of bread. Enjoy!
- Store leftovers in airtight container in refrigerator (up to 3-4 days)
Notes
- I like my egg salad cold, so I always make it early and store it in the fridge until lunch so that it has time to chill.
- This could also be served with crackers or veggies instead of on a sandwich.
- Personally, I am not a fan of 'mayo' ...so I tend to cut down the amount of that I use. I use closer to 2 or 3 Tablespoons of vegan mayonnaise and add more mustard, but you could add 1/4 cup (4 Tablespoons) if you like mayo better than mustard.