Vegan Chickpea Egg Salad Sandwich Recipe (No Tofu) Recipe
By Peanut Palate
🔪Prep Time: 15 mins
2 tsp avocado oil
½ medium white onion chopped
2 medium garlic cloves minced
½ can cooked chickpeas
1 tsp dijon mustard
⅛ tsp ground turmeric
2 tbsp fresh dill chopped
pink salt to taste
black pepper to taste
kala namak (Indian black salt) to taste
1In a skillet over low heat, add the oil. Once the oil is hot, add in the onion and garlic.
2Saute for 3-4 minutes, until aromatic.
3Once the garlic is turning lightly brown, turn off the heat and set the skillet aside.
4In a medium bowl, add in the remaining ingredients, along with salt and pepper to taste. Add in the onion mixture.
5Blend with a hand blender, until a chunky mixture forms. All the ingredients should be well mixed, but blend it just enough so that there are still chunks of chickpeas visible.
6Once the mixture is ready, toast your choice of sandwich bread. Add this egg salad as a layer into your favorite sandwich (like a veggie-mayo-egg-salad sandwich)!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.