Vegan Chickpea Egg Salad (No Mayo)
This Vegan Chickpea Egg Salad is easy to make and super creamy but is made with no mayo or tofu! This is the perfect no-cook lunch.
Servings: 3 Servings
Calories: 161kcal
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Chefs Knife
Ingredients
- 2 tablespoon Tahini
- 2 teaspoon Lemon Juice or white wine vinegar
- 1 ½ teaspoon Dijon Mustard
- 2 tablespoon Water
- 1 15 oz Can of Chickpeas, drained and rinsed
- 1 Stalk Celery, finely chopped about ½ cup
- 2 tablespoon Finely Chopped Onion
- 4-5 Cornichon, finely chopped about 2 tablespoons
- Pinch Salt and Black Pepper
Instructions
- In a large bowl combine the tahini, lemon juice and dijon mustard. Stir well, then add the water and stir again to create the sauce. It will look runny and that's okay.2 tablespoon Tahini, 2 teaspoon Lemon Juice, 1 ½ teaspoon Dijon Mustard, 2 tablespoon Water
- Into the bowl add the chickpeas. Using a fork or potato masher, break the chickpeas apart until they are mostly broken up. See note.1 15 oz Can of Chickpeas, drained and rinsed
- Add the celery, onion and cornichon into the bowl and fold everything together until well combined. Season with salt and pepper and stir once more.1 Stalk Celery, finely chopped, 2 tablespoon Finely Chopped Onion, 4-5 Cornichon, finely chopped, Pinch Salt and Black Pepper
- Serve.
Notes
Mash the chickpeas to your liking! If you like a chunkier salad, don't mash them up much, but if you like a smaller chunk, them mash until it looks good to you.
To store: place the chickpea egg salad into an airtight container and store in the refrigerator for up to 4 days.
Nutrition
Serving: 1Serving | Calories: 161kcal | Carbohydrates: 23g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg