Description
This easy chickpea avocado "egg" salad sandwich is a pantry-friendly and nutritious lunch that tastes surprisingly like real egg salad and yet it is 100% vegan. The mashed chickpeas combine with mashed creamy California avocado to create the perfect texture for a vegan spin on egg salad. Fresh chives, fresh dill, dijon mustard, lemon, green onion, salt and pepper make it taste just like egg salad too.
Ingredients
- 1 (15.5 ounce) can garbanzo beans or 1.5 cups cooked garbanzo beans, drained, rinsed and dried
- 1 California avocado, mashed (or sub 1/2 cup cashew cream)
- 1/4 cup fresh dill, minced
- 1/4 cup fresh chives, minced
- 1 green onion, very thinly sliced
- 1/2 lemon, juiced (~ 1 tablespoon of lemon juice)
- optional: 1-2 teaspoons vegan mayo (I like Primal Kitchen's new vegan mayo and Sir Kensington's vegan mayo) or 1-2 teaspoons cashew cream
- 1 teaspoon Dijon mustard
- 3/4 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground turmeric (optional for color)
Instructions
- Add garbanzo beans to a medium sized mixing bowl. Mash with a potato masher or fork until only a few chunks remain for texture. I like it super creamy so I tend to mash it pretty well.
- In a separate bowl, mash the avocado with a fork until smooth and creamy. Add the avocado to the garbanzo beans. Add the remaining ingredients to the mashed chickpea avocado mixture and stir everything well to combine. Taste and adjust seasonings to taste. You may want to add more dill or chives.
- Place this vegan egg salad on sandwich bread and add desired toppings. I like to add tomato, lettuce and thinly sliced radishes. You may also want to add avocado slices, micro-greens, sprouts or more fresh herbs.
- Store leftover egg salad in an airtight container in your refrigerator for up to three days. Pair with bread just before serving so the bread does not get soggy.
Equipment
Buy Now → Notes
Chill the can of garbanzo beans and avocado in advance if you want to enjoy the "egg" salad cold immediately after making it.
Serving the "egg" salad on toasted bread is also delicious.
If you cannot have bread you can enjoy the "egg" salad alone, on an actual salad or in lettuce wraps. I also like it in almond flour tortillas.
If serving to children I do not recommend adding the turmeric. You may also want to leave out the green herbs if your children turn their noses at anything green.
Some vegan egg salad recipes also recommend adding capers. The capers add a subtle briny flavor that you may desire in egg salad. For me, I like it without the capers but it might be worth experimenting once to see if it suits you.
- Prep Time: 10
- Category: Lunch
- Method: Hand stirring
