Vegan Egg Salad
The best vegan egg salad looks like it has eggs, tastes like them, and has their texture! Eggless egg salad has no eggs, but is made with chickpeas and pasta.
Ingredients
- 100 g macaroni (or penne or similar pasta)
- 1 tsp capers
- 1-2 gherkins each approx. the size of a finger
- ½ red onion
- 120 g vegan mayonnaise
- 200 g cooked chickpeas
- 1/3 tsp ground turmeric
- 1 tsp kala namak *) the one I use is quite light, so maybe start with a bit less first
- 1 tsp mustard
- 1 tbsp pickle juice from the capers or pickles jar
- 1 tbsp chopped chives
- fresh black pepper
Instructions
- Cook the pasta very soft, about one and a half times as long as the recommended cooking time. They imitate the cooked egg whites, so they can be quite soft. Drain the pasta, let it cool down and cut it into small pieces.
- Cut the capers, pickles, and onions into very small pieces.
- Now blend the mayonnaise, chickpeas, turmeric, kala namak, mustard, and pickles liquid in the food processor. The result doesn't have to be super fine.
- Now mix everything together: The pasta, the mayonnaise-chickpeas mixture, the capers, pickles, onions, as well as some black pepper, and fresh chives.
- Sprinkle with chives and serve.
Notes
- This vegan egg salad is not suitable for preparing it for the next day, as the onions then taste very intense. But it doesn't have to be prepared in the very last second, it's not that sensitive either. A few hours in advance is ok. Stir in the onion and chives just before serving.
- If you prefer to use dried chickpeas, 100 grams (3.5 oz) dry weight will give you about 200 grams of cooked chickpeas.
Nutrition
Serving: 1 bowlCalories: 1352kcalCarbohydrates: 117gProtein: 24gFat: 83gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 3958mgPotassium: 627mgFiber: 13gSugar: 5gVitamin A: 172IUVitamin C: 6mgCalcium: 113mgIron: 4mg