Vegan egg salad from chickpeas
- Prep Time15 min
INGREDIENTS
For 3 person
- 60 g pasta (e.g. fusilli or spaghetti)
- 1 can chickpeas, drained
- 200 g bedda Mayo
- 30 g bedda Tartar Sauce
- 30 g vegan unsweetened yogurt
- 1 red onion, chopped
- 5-6 gherkins, chopped
- 50 g bedda Block, grated or finely chopped
- 1/2 bunch chives, chopped
- 2 tsp mustard
- 1,5 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- Spices salt, pepper, Kala Namak
- To serve: Bagels or toast, bedda slices, lettuce or baby spinach, tomatoes, chives.
INSTRUCTIONS
1
Prepare pasta according to package instructions. Drain and leave to cool slightly.
2
Meanwhile, put chickpeas in a bowl and mash with a fork to a mass that is mainly uniform but still has some consistency of the chickpeas. Then add bedda Mayo, bedda Tartar Sauce, bedda Block, yogurt, onion, pickles, chives, mustard, vinegar, garlic powder and turmeric.
3
Chop the pasta into small pieces, about the size of a grain of rice. Add to the salad and mix well. Season to taste with Kala Namak salt and pepper.
4
Chill the salad in the refrigerator for a few hours before serving.
