Vegan egg salad that resembles a “real” egg salad in terms of taste, appearance and consistency – that’s possible. With our recipe you can make your own egg salad without eggs and dairy products.
A vegan egg salad made from chickpeas and noodles: What sounds unusual at first tastes convincing. And all without animal suffering and animal protein. We’ll show you a simple recipe for vegan egg salad that is in no way inferior to the animal-based original.
Vegan Egg Salad: Ingredients for the recipe
This recipe for vegan egg salad makes two full servings or four servings as a side to the main course.
You need the following ingredients:
200 g chickpeas (cooked, drained)
125 g small pasta (uncooked)
1 tsp turmeric
1 small onion
1 tsp Kala Namak (Black Salt)
black pepper
1 small bunch of fresh chives (or other herbs)
100g vegan mayonnaise
Ingredient tips and variations:
You have to soak dried chickpeas overnight beforehand and boil them until soft for about two hours. In a separate guide, we explain exactly how to cook and soak chickpeas. If you want to be quick, you can also use pre-cooked chickpeas from a jar.
Very small noodles are best for the vegan egg salad. You can also use normal (whole grain) pasta and cut it up later. Make sure the noodles don’t contain any eggs.
Kala Namak is a special sulphurous salt that gives the egg salad its typical egg taste. In our special article on black salt “Kala Namak” you can find out everything about its origin, use, and buying tips.
Fresh chives are part of a classic egg salad. Alternatively, you can also use other fresh herbs from the garden – we have included a few rocket leaves in our recipe.
You can either buy vegan mayonnaise ready-made in health food stores or you can make it yourself. We show you a recipe for mayonnaise without eggs.
Extra tip: We made a low-fat mayonnaise alternative for the recipe. We seasoned vegan oat cream (porridge-based) with some linseed oil, mustard, salt, pepper, lemon juice and yeast flakes.
Make vegan egg salad yourself: Instructions in 10 steps
Plan about twenty minutes to prepare the vegan egg salad:
Put the noodles in boiling water and cook them until they are really soft (not al dente).
In the meantime, you can already mash the cooked chickpeas with a fork.
Optional: If you prepare the vegan mayonnaise yourself, you can also do this in the meantime.
Drain the cooked noodles and mash them with a fork as well.
Mix the mashed chickpeas with the noodles and add the turmeric powder for the color.
Cut the onion into fine pieces and add them to the egg salad mixture.
Now add the Kala Namak and black pepper to taste.
Wash and chop the chives and add them to the mixture as well.
Stir well.
Finally, fold in the vegan mayonnaise – et voilá, your vegan egg salad is ready!
