Vegan Chickpea Egg Salad Sandwich Recipe (No Tofu)
Today we are making a Vegan Chickpea Egg Salad Sandwich Recipe (Without Tofu)! Before I went vegan, I used to love egg salad, especially in a sandwich. The popular American classic egg salad is made with eggs, mayo, mustard, black pepper, and sometimes chopped celery and green onions. It’s a delicious salad, super quick to make, and you can eat it on the side with a main course, or use it inside bread for egg salad sandwiches (which is also a great meal to make for a picnic, or meal prep this filling in advance)!
However, on a vegan diet, I wasn’t eating eggs anymore but I still enjoyed the nostalgic eggy flavor of an egg salad. So I decided to recreate a vegan version of this recipe (an eggless egg salad, if you want to call it that)! This vegan egg salad recipe is soy-free, egg-free and dairy-free. It doesn’t use a base of tofu like most vegan high-protein recipes do – instead, the secret ingredient is chickpeas, which make a great base without animal products!
It also doesn’t need mayonnaise like egg salad usually does, which means you don’t have to go around looking for gourmet vegan mayonnaise here. So get together some pieces of toast to put together your next favorite vegan sandwich (which is now on regular rotation in my list of high-protein vegan recipes)!
Why You’ll Love This Vegan Egg Salad Sandwich Recipe
Egg Salad Without Egg: The signature flavor of traditional egg salad, with the black pepper and mayo for an eggy taste, is similar in this recipe but without the use of animal products, such as eggs and dairy-based mayo. This easy recipe also has no vegan mayo, opting instead to use whole food ingredients. As mentioned above, you don’t have to find specialty vegan items at the grocery store, which makes it that much easier to try out vegan recipes. The familiar egg salad taste is made with a few simple ingredients. A pinch of salt to bring out the flavor, but also Indian black salt (kala namak), as well as some black pepper for that egg taste. It also uses chickpeas for a high-protein base, sautéed white onion with garlic, then mustard, turmeric powder and dill.
Substitutions
Chickpeas: You can cook fresh chickpeas from scratch, or buy a can of pre-cooked ones. Make sure to check the ingredient label if buying canned chickpeas. Sometimes they will contain a lot of added salt and preservatives. Look for a label that contains just chickpeas, or chickpeas and some salt. I like PC Blue Menu brand for canned chickpeas.
Garlic: Use fresh garlic cloves for the freshest taste, versus pre-made garlic paste or garlic powder.
Mustard: Dijon mustard is the best to use here. It differs from regular mustard because it’s made from black mustard seeds and is spicier than yellow mustard. It also has a pale yellow color, as opposed to the bright yellow mustard color that’s squeezed from a bottle. You can substitute Dijon mustard for regular.
Onion: This recipe uses white onion, because red onions are too bitter to use here. You can try substituting with red onion if desired.
Oil: Avocado oil has the most neutral taste here. You can try regular olive oil as a substitute, but I wouldn’t recommend extra-virgin as the flavor will be too strong.
Turmeric: Use ground turmeric, which provides the yellow color. Do not substitute with fresh turmeric root.
Vegan Chickpea Egg Salad Sandwich Recipe Notes
- A delicious way to eat this recipe is to toast ciabatta buns with vegan mayo, leafy greens, fresh vegetables and a thick layer of this egg salad smash!
- Optional: Add in a little bit of fresh chives or lemon juice before blending, if desired.
More Recipes You’ll Love
Mexican Black Bean & Corn Skillet Stir-Fry Recipe
Vegan Sautéed Peanut Satay Tempeh Recipe
No Bake Butternut Squash & Black Bean Casserole
Coconut Milk Fettuccine Alfredo
If you make this Vegan Chickpea Egg Salad Sandwich Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Chickpea Egg Salad Sandwich Recipe (No Tofu)
Equipment
- Hand Blender
- Small skillet
Ingredients
- 2 tsp avocado oil
- ½ medium white onion chopped
- 4 medium garlic cloves minced
- 1¼ cups cooked chickpeas
- 1 tsp dijon mustard
- ⅛ tsp ground turmeric
- 2 tbsp fresh dill chopped
- 1 tsp avocado oil
- pink salt to taste
- black pepper to taste
- kala namak (Indian black salt) to taste
- paprika to taste
- celery salt to taste
Instructions
- In a skillet over low heat, add the 2 tsp oil. Once the oil is hot, add in the onion and garlic.
- Saute for 3-4 minutes, until aromatic.
- Once the garlic is turning lightly brown, turn off the heat and set the skillet aside.
- In a medium bowl, add in the remaining ingredients, along with salt and pepper to taste. Add in the onion mixture.
- Blend 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.
- Once 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)!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
