Fake egg salad - better than the original!

I loved egg salad when I was an omnivore, but there was always something a little sulfur-y about hard boiled eggs. Not a problem in this version, which uses chickpeas (aka garbanzo beans) instead of eggs.

This recipe is adapted from Simple Veganista. Serves 2 in my house. If you have an egg salad recipe you like, feel free to change accordingly!

INGREDIENTS

• 1 can (15oz) chickpeas, drained and rinsed (or 1 1/2 cup fresh cooked)

• 3 tablespoons red onion or scallions, finely diced

• 2 tablespoons celery, finely chopped

• 1 - 2 tablespoons diced pickles or relish (sweet or dill)

• 2 -3 tablespoons vegan mayo

• 1 tablespoon yellow mustard

• salt and pepper, to taste

INSTRUCTIONS

• Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.

• Add remaining ingredients. Mix to combine. That’s it!

• If making sandwiches, spread some vegan mayo and mustard on bread, add ‘egg’ salad and any other toppings you like (leafy greens, tomato slices, pickle slices) and enjoy!

NOTES

• Lettuce wraps: If you don’t want to use bread, make lettuce wraps using romaine, bibb, boston, or other cup type of leafy greens you prefer. Top with cherry tomatoes, sliced radish or more pickles if you like!

• Salad: You can even chop up leafy greens, adding a scoop of chickpea egg salad overtop for a delicious salad. It would be great with sliced cherry tomatoes, radish or pickles on the side.