Vegan Egg Salad
This easy vegan egg salad recipe is the perfect plant-based swap for your summer sandwiches and salads. With simple ingredients like chickpeas, tofu, and a hint of black salt (kala namak), you'll get that classic eggy flavour and creamy texture everyone loves.
Equipment
Ingredients
- 400 g Tin chickpeas
- 8 tbsp Vegan Mayo
- 1 tsp Dijon mustard
- 200 g firm tofu
- 1 tbsp Black salt 1/2 tsp if powdered
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Mash chickpeas in a bowl until mostly smooth.
- Add tofu and mash to the same consistency.
- Mix in vegan mayo, mustard, and spices (1 tsp ground kala namak or ½ tsp powdered, turmeric, and salt).
- Taste and adjust seasonings.
- Serve on bread, in a salad, or as a sandwich.
Notes
- For a chunkier egg mayo, mash the chickpeas and tofu less or dice the tofu.
- Approximately 8 tbsp of vegan mayo works well.
- Adjust spices to taste preference.
Nutrition
Calories: 302kcal | Carbohydrates: 5g | Protein: 6g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4.169mg | Potassium: 12mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 1mg
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