Awesome Vegan Eggless Salad

May 13, 2010 by Keri

Earlier on Twitter, I asked what I should do with the garbanzo beans I soaked overnight.  (You’d think I’m planning ahead when I randomly prep ingredients, but no.)  I got some great suggestions including Vegan Salt’s Chickpea Coconut Curry and Ordinary Vegetarian’s Garbanzo Ball And Wild Rice Soup.  While those look delicious and are definitely on my to-make list, I was lacking vital ingredients for either recipe.  Instead, I took to browsing for other ideas.  When I came across this recipe for vegan Chickpea “Egg Salad”, I was sold.  This stuff is absolutely delicious and if you loved egg salad in another life, you’ll love this recipe. I recommend cooking dried garbanzos rather than using canned because the salt from both the canned beans and the pickles may be overload, but I know some of you hate cooking garbanzos, in which case canned will do.  I’m going to go ahead and list the measurements I used, but if you like more or less vegan mayonnaise, mustard, etc., it’s easy to alter to your liking.

Vegan Salad Recipes

Ingredients:

  • 3 cups cooked chickpeas
  • 3/4 cup sliced pickles
  • 1/3 cup vegan mayonnaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon tumreric

Combine ingredients in food processor until chunky, but well-combined.  Enjoy!

Vegan Salad Recipes

This eggless salad is delicious both on toast and in a wrap!  I served mine with sliced tomatoes and a side of corn on the cob.  Yum!  This is a recipe I’ll definitely be making again.  In fact, since I have some left overs, I’ll probably be having it again for lunch tomorrow.  The great thing, as mentioned in the VegWeb post, is it’s tofu-free for those of you sensitive to soy.  I would serve this salad to my non-vegan friends and family without a doubt and it would make perfect finger sandwiches for parties.  What is your favorite way to use garbanzo beans other than hummus?

HealthBlogger Network
Wellsphere
Get To Know Keri

I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. Dianne says:

    Mmm I love chickpea salad spreads!! Depending on the spices, it can taste like “chicken” salad or “egg” salad. Just seeing the recipe written down shows how easy and simple it is, too!

  2. Oh this is fabulous!! I love chickpeas, but I don’t use them in many ways except for as plain old beans or hummus. And I love that it’s a sub for egg salad. I definitely need to try this….after I get some tumeric…and pickles…and vegan mayo…. haha (Hey, at least I have chickpeas!) 😉

    • Keri says:

      Haha- I used the last of my pickles and Vegenaise to make this so I need to grab some more also! The tumeric is optional though- just adds a little color and dimension. 🙂

  3. Oh. My. Gosh! This looks AMAZING!!! I have always, always, always loved egg salad! And while I do occasionally eat eggs (I have off and on for years) I usually feel bad about it! Now I’m on a farm and have access to fresh, free-range, organic eggs – but still.

    Anyway, I’m SO trying this recipe! I’ll blog about it when I do and link back to ya. 😀

    I retweeted this post, too.

    Now I’m hungry!!!!

    *giggles*

    • Keri says:

      It’s definitely one of my new favorites! Thank you for the retweet- let me know how you like it!!

  4. Nice work! I can’t believe how much that looks like egg salad!
    Thanks for the shout out, too 😉

  5. I definitely saw that tweet yesterday and could not come up with a single non-hummus garbanzo bean recipe. This one looks great though!

    • Keri says:

      Thanks- I know when I think garbanzo beans I definitely think hummus, so I wanted to try something new. The next day I made the chickpea cutlets and now I’m thinking of making the curry tonight. Who knew there was so much to do with garbanzos?! 🙂

  6. Zee @GreenBlossoms says:

    Sheesh, I always get hungry looking at your food photos! I love your recipe Keri! My mom and I love salads and it would be great to try your eggless salad…it looks like it very easy to prepare! Yummm! 😉

    • I forgot to add that this is a great recipe because of the non-soy / tofu aspect. I try to limit my soy consumption as so many vegan recipes are centered around tofu. Thanks again!

    • Keri says:

      Thank you! 🙂 I agree- I do eat soy products, but my stomach couldn’t handle them every day, so this is perfect!

  7. Megan says:

    I make eggless salad with firm tofu on the regular, but I can’t wait to try your version. I’ll probably add a pinch of black salt, cause I’m weird like that.