Nightshade Free Chickpea "Egg" Salad
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ⅓ cup vegan mayonnaise
- 1 tbsp yellow mustard
Chef's tipUse the same amount. Dijon mustard is sharper and less vinegary, so taste and adjust as needed. - 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 stalks celery, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp fresh chives, thinly sliced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh dill, chopped (optional)
Instructions
- 1
Add the drained chickpeas to a large bowl. Using a fork or potato masher, mash roughly until most chickpeas are broken down but the mixture still has noticeable chunks — aim for a texture similar to chopped hard-boiled eggs, not a smooth paste.
- 2
Add the vegan mayonnaise, yellow mustard, apple cider vinegar, ground turmeric, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until the chickpeas are evenly coated and the mixture is uniform in color.
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