Easy Chickpea "Egg" Salad Sandwich (Vegan)

• Chickpeas (aka garbanzo beans): They'll be the main ingredient for our vegan egg salad. I like to use canned chickpeas to make this recipe faster, but you can also cook your own chickpea from scratch.
• Mayonnaise: You can use any mayo that you like here, I'm using store-bought vegan mayonnaise, but homemade vegan mayo or cashew-based mayonnaise will also work.
• Black salt: Also known as kala namak, this is what will give the salad an eggy flavor. You can find it in an Asian or Indian spice store, in your local health food store, or you can order it online from Amazon.
• Celery: Adds crunch and freshness.
• Red onion: Adds a spicy kick and a pop of flavor. Can be substituted with green onions.
• Lemon juice: It balances out the rest of the flavors by adding tanginess.
• Dijon mustard: I love the kick that Dijon mustard adds to this salad! But if you're not a fan you can omit it, or use yellow mustard instead, which is milder.
• Dill pickles + pickle juice: They add some acid, crunch, and freshness.
• Fresh dill: This is a classic ingredient used in egg salad and it takes it to the next level. Can be substituted with chives.
• Ground turmeric: It doesn't affect the taste but It gives this recipe a lovely yellow color.
• Black pepper: It helps you absorb the benefits of turmeric by 2000% more. And it's delicious, obviously.

FAQ

Substitutions

Here are some of the most common substations you can use when making this chickpea egg salad recipe.

• No mayo: You can use unsweetened vegan Greek-style yogurt and a few tablespoons of sesame tahini to mimic the texture of vegan mayo. You can also use cashew-based mayonnaise as a healthier alternative.
• No chickpeas: You can make this vegan egg salad without chickpeas by using the same amount of firm or medium-firm tofu.
• Black salt: If you can't find it, you can use regular salt or a splash of soy sauce instead. You can also mix in some dulce flakes to add more flavor. Keep in mind that those substitutions will change the taste of the final dish, as black salt is an important ingredient here.

Variations

• Herbed: Add a mix of different chopped fresh herbs such as parsley, cilantro, chives, and oregano.
• Curried: Add ½-1 teaspoon of curry powder or your favorite Indian spice blend.
• Avocado: Add ½ cup of cubed avocado or my guacamole without cilantro. Keep in mind that when adding avocado, you'll need to add more lemon juice to prevent it from going brown.
• Potato: Add ½ - 1 cup of cubed boiled potatoes. You may need to add more mayo if the mixture looks dry.
• Green goddess: Blend the vegan mayo with ¼ cup fresh parsley, ¼ cup fresh cilantro, ¼ cup fresh dill, 1 garlic clove, and 1-2 tablespoon lemon juice.
• Spicy: Add 1-2 tablespoon of sriracha hot sauce to the salad, or a dash of cayenne pepper.
• Smoky: Add ½ teaspoon of smoked paprika, alongside cooked vegan bacon bits.
• Sun-dried tomatoes: Mix in ¼ - ⅓ cup of chopped sun-dried tomatoes in oil.
• Olives or capers: Mix in ¼ cup of chopped green or black olives, or 2-3 tablespoon of capers.

Serving Suggestions

I love to serve this chickpea egg salad between two pieces of whole-grain bread as a vegan egg salad sandwich.

If I have some extra time, I like to toast the bread in a skillet with some extra virgin olive oil on both sides.

You can also serve it in lettuce leaves and make lettuce wraps with it. Or, you can enjoy it as a salad on a bed of lettuce with some chopped vegetables.

If you want to serve it as a side dish, you can serve it next to smoky tofu ham, vegan air fryer burgers, homemade cajun fries, or our crispy cauliflower wings.