Vegan Eggless Salad

Last Updated on April 23, 2022

A Vegan Eggless Salad that is so full of flavor, inexpensive, and so easy to make!

So what’s it make of? Chickpeas!

And why Chickpeas?

Chickpeas, or Garbanzo Beans, are the most versatile legume available in the stores today.

You are able to find chickpeas in many forms, canned, dried, and even as a flour.

Let us go over the different forms of chickpeas, because in my experience there is a difference.

Canned Chickpeas– A few things that I have noticed when you buy canned chickpeas, the bean is a lot more firm than the other forms.

And because of the firmness, the chickpeas are much harder to mash, so personally I like to use these in dishes that include the whole bean.

Great examples would be in salads, such as a mayo based salad, like a creamy salad.

Or just sprinkle the whole chickpea on top of any salad.

Also great for roasting, but one of my favorites is to put it in my stir fry.

Dried Chickpeas- This is the best for making your own Hummus!

For starters, you can control the texture much easier when making your chickpeas this way.

And with hummus, the softer the chickpeas the more creamier the hummus.

Chickpea Flour- This flour is gluten free, inexpensive and so versatile.

I use this flour in baking, cooking, and as a base for a vegan scramble.

Chickpeas are very high in Plant Based Protein, Fiber and so many other Vitamins and Minerals!

So as you can see there is many easy ways to find and use this good source of fiber rich, high protein, mild nutty flavor with a earthy tone bean.

Ingredients for the eggless salad

• Chickpeas – This can be canned but also dried chickpeas cooked to the perfect texture. The chickpea works well as a sandwich salad spread, it blends well with anything and everything you mix with them.
• Pickles – In this recipe I use a bread and butter pickles as well as the bread and butter pickle brine. This will add the little extra sweetness to this salad that will remind you of a good egg salad.
• Mustard – This can be your favorite mustard, but I used the plain yellow mustard for this salad. A mustard can range from sweet to spicy, a strong, tangy, earthy taste that compliment this salad nicely.
• Mayonnaise – There are so many different vegan mayonnaise available today, use your favorite for this spread.
• Seasonings – Onion and garlic powder, salt and pepper, and paprika are all the important spices that are needed to give this eggless salad it’s taste.

How to make this Vegan Eggless Salad

Drain and rinse the can of chickpeas and put into a bowl.

Mash up the chickpeas. Note– This is optional, I do not always mash up my chickpeas.

Dice up the pickles and put into the bowl with the chickpeas.

Next mix in the mustard, mayo, and the spices (except paprika). Keep stirring until everything is well blended. The consistency should be similar to real egg salad.

Dust the top of the salad with paprika before serving.

How to serve this salad

Dollop the salad on a piece of your favorite sliced bread.

Smear this salad on top of toast finishing it off with lettuce and tomato.

Add a large scoop on a bed of lettuce, topping with your favorite nut, such as cashews or slivered almond.

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