Makes 3 cups
This vegan egg salad is made with mashed chickpeas, kala namak for that unmistakable eggy flavor, and turmeric for the color. Add some sweet pickle relish, Dijon, celery, and a generous handful of fresh dill and you’ve got something that tastes exactly like the deli egg salad of your dreams.
Never underestimate the power of chickpeas. When mashed up just so, they transform into the most deli-perfect egg salad. Kala namak brings the eggy flavor, turmeric brings the eggy color, some sweet pickle relish and dill bring the point home.
This egg salad is grand for a sandwich, obviously, but also stuffed into an avocado (pictured here), scooped onto a salad, or anywhere you need a stunt egg. I’m also a big fan of open-faced egg salad toast instead of (or in addition to) avocado toast, with some sliced radishes, olive oil, and flaky salt. Sprinkle with some paprika for that traditional finishing touch. Have some fun with this eggless egg salad.
I think this is also a great recipe to have on hand for Easter. Little egg tea sandwiches, anyone?
A little backstory: This recipe is from my cookbook Fake Meat. It’s one of the simplest recipes in the book and one of the ones I make the most. And so will you!
CHICKPEA EGG SALAD FAQ
Is this high in protein? It’s chickpeas, so yes. You’re looking at around 10 to 12 grams of protein per serving, depending on how generous you are. Not bad for a no-cook lunch.
What is kala namak? Kala namak (also called black salt or Himalayan black salt) is a sulfurous salt that tastes and smells like eggs. It’s the secret ingredient in any vegan egg recipe. You can find it at Indian grocery stores, health food stores, or online. A little goes a long way and a bag lasts forever.
How much kala namak should I use? Start with 2 teaspoons and taste. The saltiness varies a lot from brand to brand, so you may need more. You want it to taste distinctly eggy without being overwhelmingly salty. You can always add more but you can’t take it away.
Can I use regular salt instead? You can, but it won’t taste like egg salad — it’ll just taste like chickpea salad. The kala namak is really doing all the hard work here. If you want the egg flavor, there’s no substitute.
What if I don’t have sweet pickle relish? Chop up some bread and butter pickles! Dill pickles work too. Basically whatever pickles you’ve got in the fridge, chop them fine and use about 2 tablespoons.
Can I use dried dill? I’d rather you didn’t.
How should I mash the chickpeas? An avocado masher is ideal. A strong fork works too. You want a chunky texture — some pieces mashed, a few whole ones left. Think egg salad, not hummus. It works best when the chickpeas aren’t very cold, they mash a bit easier.
Can I make this in a food processor? Yes, but pulse carefully. You want a few quick pulses to break them up, not a puree. It’s easy to go too far.
How long does this keep? It keeps for 3 to 4 days in the fridge in a covered container. The flavor actually gets better after it sits for a few hours.
What should I serve this on? Sandwiches on whole wheat or sourdough are the classic move. But also try it stuffed into an avocado half, scooped onto a green salad, on crackers, in a pita, or as open-faced toast with radishes, olive oil, and flaky salt.
Chickpea Egg Salad
Ingredients
- 3 cups cooked chickpeas two 15 oz cans, rinsed and drained
- ⅓ cup vegan mayo storebought or homemade
- 2 tablespoons smooth Dijon mustard
- 2 tablespoons sweet pickle relish
- 2 teaspoons kala namak or more if needed
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- 2 ribs celery finely diced
- ¼ cup fresh chopped dill plus more for garnish
- paprika for garnish (optional)
Instructions
- In a medium bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
- Mix in the mayo, mustard, pickle relish, kala namak, turmeric, and black pepper. Mash a little bit more. Fold in the celery and dill. Taste for kala namak and adjust as needed — saltiness varies from brand to brand.
- Store in a covered container in the refrigerator until ready to use. Serve on sandwiches, stuffed into an avocado, scooped onto salad, or on open-faced toast with sliced radishes, olive oil, and flaky salt.
