A modern twist to the classic egg salad sandwich recipe! It's the perfect no-fuss high protein lunch, super inexpensive, and ultra kid-friendly. No-egg salad sandwiches are laughably easy, cheap, and protein-dense. This recipe yields a seriously large amount and depending on what other ingredients you may be adding to the sandwich, you should be able to get at least 6 servings out of this bad boy!

No-Egg Salad Sandwich [Vegan, Gluten-Free]

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Serves

6

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Ingredients

  • 2 cups cooked chickpeas
  • 1/2 cup vegan mayo
  • 2 teaspoons dill pickle juice/brine
  • 1 tsp dijon or yellow mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black salt (kala namak) - optional, but makes it taste egg-y
  • salt & pepper to taste
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Preparation

  1. Mash chickpeas by hand or in a food processor. Add to a mixing bowl.
  2. Add all other ingredients and combine. Add salt and pepper if desired.

Notes

* If you don't have dill pickle juice on hand, you can substitute with 1 tsp of fresh lemon juice and pint of dried dill. ** Yellow mustard is fine for this recipe. *** Black salt gives this dish an egg flavor. It is available at most Indian grocery stores or online.

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