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    Home / Recipes / Sandwiches

    Chickpea Egg Salad

    Published: Aug 3, 2022 · Modified: Aug 3, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    If you love tofu egg salad, you must try chickpea egg salad! This version of vegan egg salad is delicious, soy-free, gluten-free, and easy to make in less than 20 minutes.

    Chickpea egg salad sandwich open faced with lettuce and tomato on one side of the bread; chickpea egg salad on the other pice of bread with a pickle on a plate.

    Before transitioning to a plant-based diet, I loved egg salad. And although I make a screaming good tofu egg salad, today I decided to use chickpeas instead of tofu. Although based on a traditional egg salad recipe, chickpea egg salad has a distinct fancy flare. So I've added unique ingredients to bring elegance to vegan egg salad.

    Jump to:
    • Ingredients
    • Ingredient Substitutes
    • How to Make the Salad
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Other Great Vegan Sandwich Options
    • 📖 Recipe
    • 💬 Reviews

    Let's face it; some people don't care for tofu or soy products, which is why I've concocted another way to make vegan egg salad without using fake meat or soy products.

    Recently, I found a chickpea egg salad at Whole Foods Market. However, the number of ingredients steered me away from buying it. Since I like to eat a whole foods plant-based plan, I figured I should make my own version of a chickpea egg salad recipe.

    Ingredients

    Chickpea Egg Salad ingredients: chickpeas, cashew mayo, yellow and dijon mustard, seasonings and dill. green onions and celery in bowls on the counter.
    • Chickpeas: Chickpeas taste quite like beans, considering they're legumes themselves. Most people compare their flavor to cannellini and pinto beans because they're starchy. However, they also have an earthy taste with nutty undertones.
    • Celery: Celery has a mild and strong taste while giving it a bold flavor. At the same time, celery provides crunchiness that sustains once the dressing is added.
    • Green Onions: The white part of green onions is crunchy, like an onion, while the green part is thicker and coarser than chives.
    • Tumeric: Flavor-wise, it is overwhelmingly earthy and bitter, almost musky, with a bit of peppery spice. Tumeric is activated when combined with pepper.
    • Garlic Powder: Garlic powder is made from garlic cloves that have been dehydrated and ground into fine particles. The flavor is garlicky but vastly different than fresh-chopped garlic. It tastes sweeter and much less assertive than fresh garlic, but also without the caramelly undertones you get from roasted or sautéd garlic.
    • Black Salt: Black salt, also known as Kala namak or Himalayan black salt, is found in India. Kala namak has a very distinctive smell. The sulfur compounds cause the salt to smell and taste like eggs.
    • Pepper: Pungent, earthy, hot, woody, brash—pepper's distinct flavor somehow pairs well with just about any savory food and some sweet ones, too. If salt helps bring out flavors, black pepper makes foods bolder versions of themselves.
    • Dill: This fresh herb has an herbaceous, grassy, and slightly tangy flavor with notes of anise. The distinct taste of dill stands out in most recipes, and therefore the herb i
    • Dijon Mustard: Dijon mustard has a tangy, sharp, and intense flavor with a bit of spice. 
    • Yellow Mustard: Yellow mustard has a crisp, tart-and-tangy flavor. 
    • Cashew Mayonaise: I make my own cashew mayo.

    Ingredient Substitutes

    • White beans or pinto beans are often used instead of chickpeas.
    • Substitute cucumber or fennel for celery. However, remove the seeds from the cucumbers. And beware of the licorice flavor of adding raw fennel.
    • Use fresh garlic instead of garlic powder.
    • Omit black salt if you don't like the taste or smell of eggs.
    • Use all Dijon or all yellow mustard instead of a combination of both mustards.
    • Stone ground mustard is the closest substitute for Dijon mustard.
    • Choose any vegan mayo, or choose silken tofu or white beans to replace the cashews for the cashew mayo for a nut-free option.

    How to Make the Salad

     egg salad ingredients in a bowl on the table

    To make prepping any salad easier, I suggest using a vegetable chopper to cut small uniform vegetables for salad recipes.

    Using a food processor, pulse the drained chickpeas until chopped. Do not over pulse; the consistency should be chopped, not mashed like hummus.

    If you don't have a food processor, no worries; use a fork to smash the chickpeas.

    Then, add the rest of the ingredients, stir to combine, and refrigerate until chilled.

    Chickpea egg salad sandwich on a plate open faced.

    Serving Suggestions

    • I served a chickpea egg salad sandwich on Dave's bread with lettuce and tomato with a pickle on the side.
    • Or, try hollowing out a tomato, red, or green pepper and filling it with chickpea egg salad.
    • Use pita bread instead of whole-grain bread.
    • Serve vegan egg salad in a bowl on top of greens, served with tomato wedges and cucumbers.
    • Add a scoop of egg salad on top of your favorite salad, such as mango salad or chopped vegan Greek salad.
    • Skip the bread and make chickpea egg salad lettuce wraps.
    • Consider polenta fries or steak fries in the air fryer as a side dish.

    Recipe FAQs

    Are chickpea sandwiches healthy?

    Filled with protein and fiber, this vegan chickpea salad sandwich is a delicious healthy lunch! Prep the chickpea mixture up to 3 days in advance and keep it on hand for lunches all week.

    Are chickpeas a vegetable or a protein?

    Chickpeas, also known as garbanzo beans, are very healthy food. They are part of the legume family which counts as a vegetable and protein food. Chickpeas are loaded with fiber needed for a healthy heart and gut.

    Is black salt better than regular salt?

    Because of its purported lower sodium content, black salt may be a better option for people with high blood pressure or those looking to reduce their sodium intake. Diets high in sodium have been linked to high blood pressure and may increase blood pressure for those with elevated levels

    Chickpea egg salad sandwich on a plate with a pickle

    Tips

    • Drain and rinse chickpeas in a colander
    • Do not over-pulse chickpeas; the consistency should be chopped but not over-chopped and soupy.
    • Add a teaspoon or 2 teaspoons of capers for an added delicious flavor profile.
    • Chill the salad for at least an hour before servings, so it sets up.
    • Chickpea egg salad will last in the refrigerator for 4-5 days.
    • I do not recommend freezing the egg salad.

    Try this chickpea egg salad recipe the next time you are craving egg salad. It's gluten-free and soy free, and it tastes so good!

    Other Great Vegan Sandwich Options

    • Grilled Eggplant Sandwich
    • Tofu Banh Mi
    • Vegan BLT
    • Tofu Burger

    If you love this chickpea egg salad, give us a 5-star review and comment below! We would love to hear from you!

    📖 Recipe

    Chickpea Egg Salad

    Kathy Carmichael
    If you love tofu egg salad, you must try chickpea egg salad! This version of vegan egg salad is delicious, soy-free, gluten-free, and easy to make in less than 20 minutes.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Entrees, Sandwiches, vegan lunch
    Cuisine American
    Servings 6
    Calories 5 kcal

    Ingredients
      

    • 2 15 ounce cans chickpeas, rinsed and drained
    • ½ cup thinnly sliced green onions
    • ½ cup diced celelry
    • ⅔ cup cashew mayo or vegan mayo of choice substitute silken tofu or white beans for cashews for a nut-free option
    • 1 Tablespoon Dijon mustard
    • 1 Tablespoon Yellow Mustard
    • ½ teaspoon black salt add ¼ teaspoon more if you want a stronger egg taste
    • ½ teaspoon garlic powder
    • ½ teaspoon tumeric
    • ½ teaspoon fresh ground pepper
    • 1 Tablespoon fresh chopped dill
    • 2 tespoons capers (optional)

    Instructions
     

    • Rinse and drain the chickpeas in a colander under cold water.
    • Shake dry and add chickpeas to a food processor.
    • Pulse until chickpeas are mshed; do not over-pulse
    • Add the reamining ingredients.
    • Stir ingredients toegther; cover and refrigerate for at least 1 hour to chill.

    Notes

    • Do not over-pulse chickpeas in the food processor. 
    • If you don't have a food processor, use a fork to mash the chickpeas. 
    • For a nut-free option, choose white beans or silken tofu to replace the cashews in the cashew mayo recipe. 
    • Instead of bread, fill of large hot house tomato, serve inside lettuce wraps, add to a green salad, or eat directly from a bowl. 
    • Omit black salt if you don't like the smell, and taste of eggs. 
    • Add additional chopped vegetables for more veggies. 

    Nutrition

    Calories: 5kcalCarbohydrates: 1gProtein: 0.3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 56mgPotassium: 18mgFiber: 0.3gSugar: 0.1gVitamin A: 10IUVitamin C: 0.1mgCalcium: 5mgIron: 0.2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

    1. Rose_Anne

      August 03, 2022 at 6:13 am

      How much black salt do you recommend, Kathy?

      Reply
      • Kathy Carmichael

        August 03, 2022 at 9:07 am

        Hi Rose. Oops! Sorry about that! 1/4 teaspoon; then add another 1/4 teaspoon if it isn't "eggy" enough. Thank you for the correction. I appreciate it.

        Reply
    2. Luci Ryan

      August 03, 2022 at 6:14 am

      The one main ingredient that you did not include was Indian Black Salt. It gives a sulphuric smell and the salad tastes exactly like eggs. I serve it and non-vegans swear that it is really the traditional egg salad. Try it and I believe that you will love it! Blessings Abundant!

      Reply
      • Kathy Carmichael

        August 03, 2022 at 9:06 am

        Hi Luci, you are right. My mistake. 1/4 teaspoon. Then, I suggest adding another 1/4 teaspoon if you like it to taste more "eggy.' Thank you for letting me know. I appreciate it.

        Reply
    3. Andrea Suarez

      August 03, 2022 at 6:35 am

      Looks very good, I will definitely try this non-tofu version. You mention in the blog and in the notes section to omit the black salt (kala namak) if egg taste is not preferred, but it is not listed among the ingredients or included in the step by step directions. Thought I would point this out.

      Reply
      • Kathy Carmichael

        August 03, 2022 at 9:05 am

        Hi Andrea, Thank you for letting me know. I've fixed it. 1/4 teaspoon. I appreciate you letting me know.

        Reply
    4. Barbara

      August 03, 2022 at 7:51 am

      the notes say to omit black salt if you don't like eggs, but there's no black salt listed in the recipe. how much black salt should be used?

      Reply
      • Kathy Carmichael

        August 03, 2022 at 9:04 am

        Barbara, I'm sorry! 1/4 teaspoon, then taste and add another 1/4 teaspoon if you like it more "eggy." Thank you so much for pointing out my error. I really appreciate it.

        Reply
    5. Rose_Anne

      August 03, 2022 at 7:24 pm

      Thanks for the update, Kathy! Looking forward to making / tasting.

      Cheers,
      RoseANNE

      Reply
      • Kathy Carmichael

        August 04, 2022 at 5:31 am

        Hi Rose-Ann, let me know what you think when you try it. I'd love to hear from you.

        Reply

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