Meet your new favorite lunch! Combining chickpeas and tofu, this vegan “egg” salad mimics the look and texture of the classic kind, with tofu resembling egg whites and chickpeas for yokes. But this plant-based version boasts more protein than eggs with zero cholesterol. Mixed with bold flavors from a few additional whole-food ingredients, it makes for a delicious sandwich or wrap, salad topper or spread for crackers. Taking just 15 minutes from start to finish, it qualifies as quick and easy, but it’s also highly evolved, nutritious and satisfying – perfect qualities for a perfect lunch.
Easy Vegan Creamy “Egg” Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 150 kcal
Ingredients
- 2 15 oz. cans organic garbanzo beans, drained and rinsed (equals 4 cups mashed)
- ½ cup organic firm tofu pressed to remove water
- ½ cup vegan mayonnaise
- 1/3 cup pickles sweet or dill, diced
- ¼ cup celery diced
- 6 Tbsp. yellow mustard or Dijon mustard
- 1 Tbsp. fresh dill
- Celery salt and pepper to taste
- Optional add-ins or substitutions:
- ½ tsp. lemongrass turmeric paste
- Diced onion
- Capers
- Relish
- Turmeric powder
Instructions
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Using fork, food processor or potato masher, pulse/mash garbanzo beans until paste forms and is desired smoothness.
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In large mixing bowl, combine mashed garbanzo beans with remaining ingredients. Stir to combine.
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Serve on top of lettuce or in sandwich.
Recipe Notes
Add the ingredients to your cart to make this great lunch option!
Nutrition Facts
Easy Vegan Creamy “Egg” Salad
Amount Per Serving
Calories 150
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Trans Fat 1g
Sodium 350mg15%
Potassium 57mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 234IU5%
Vitamin C 3mg4%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.