Awesome Vegan Eggless Salad
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.
- 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!
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?