Creamy Chickpea Eggless Egg Salad Sandwich¶

Serves	Total Time
8	30 minutes

Ingredients¶

• 3 15-oz cans chickpeas
• 0.5 cup (113 g) vegan mayo
• 2 Tbsp (20 g) yellow or Dijon mustard
• 1 tsp (3 g) dried dill
• 0.5 tsp (2 g) ground turmeric
• 0.5 tsp (3 g) Kala Namak or black salt
• 0.25 tsp (1 g) black pepper
• 0.5 cup (75 g) dill pickles
• 2 stalks celery (optional)
• 0.25 cup (36 g) green onions or red onion (optional)
• 1 Tbsp (4 g) nutritional yeast (optional)

Cookware¶

• 1 large mixing bowl
• 1 potato masher
• 1 fork
• 1 small bowl
• 1 fridge

Instructions¶

Step 1¶

Dump the rinsed and thoroughly drained chickpeas into a large mixing bowl. Use a potato masher or the back of a sturdy fork to mash them until mostly broken down to mimic chopped egg whites, but with a few whole pieces left for texture.

Step 2¶

In a small bowl, whisk together the vegan mayo (up to ⅔ cup for extra creaminess), yellow or Dijon mustard, dried dill, ground turmeric, Kala Namak or black salt, and black pepper until evenly combined.

Step 3¶

Fold the dressing, finely chopped dill pickles, and any optional add-ins: finely diced celery (optional), finely minced green onions or red onion (optional), and nutritional yeast (optional) into the mashed chickpeas until everything is evenly coated. Taste and adjust the salt or mustard to your liking.

Step 4¶

Let the salad chill in the fridge for 20 to 30 minutes before building the sandwiches to allow the dried dill to hydrate and flavors to marry.