Vegan Chickpea Egg Salad

Prep Time: 10 minutes
Servings: 3

  • 1 can chickpeas, rinsed and drained
  • ¼ cup red onion, diced
  • ½ cup celery, diced
  • 1 tablespoon sweet relish
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • ¼ cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black salt
  • ½ teaspoon garlic powder or granules
  • ½ teaspoon onion powder or granules
  • ½ teaspoon salt
  • ¼ teaspoon turmeric powder
  1. Rinse and drain the chickpeas.
  2. Place the drained chickpeas in a food processor or a food chopper and pulse them to a chunky texture.
  3. Add the red onion, celery, relish, dill and all the spices.
  4. Add the mustard and vegan mayonnaise, and stir to fully combine all the ingredients.
  5. Serve immediately or store in the refrigerator.

Per serving: 217 calories; 9.2g protein; 9.5g fat; 25.4g carbohydrates; 2.5g sugar; 7.7g fiber; 682.3mg sodium

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