If you’re an egg salad fan but looking for a vegan version of it — or just a new-fangled twist on it — this pulse-based “egg” salad is the answer. It’s fun to make too, since you’ll be making “egg white” salad and “egg yolk” salad, then combining them together to act like the real thing. But the thing is … this 100% plant-based version is 100% real. And it’s so satisfying and nourishing, thanks to pulses.

The pulses

Chickpeas represent the egg yolk, especially when slightly smashed with yellow mustard and turmeric for a golden color. And cannellini or other white beans represent the egg whites. You’ll dress this with a vegan mayo-based sauce that gets zing from nutritional yeast (“nooch”), Dijon, lemon juice, and pepperoncini or other pickled peppers. And if you like a saucier dressing, you’ll simply whisk in some of the canned chickpea liquid. Yep, the aquafaba!

The final touches

To finish the recipe, finely diced celery or fennel will offer crunch. And an herb mixture of chives (or scallion), tarragon, and dill (or fennel fronds) offer aromatic freshness. By the way, using chives or scallion seem to make the mixture taste “eggier.” Go ahead and adjust this herb mixture as you desire, such as going heavier on the chives.

Make in advance

Chill your pulse-based “egg” salad until you’re ready to serve it. You’ll actually find it tastes even more delicious the next day … after flavors have mingled. Plus, it’ll look a hint more golden yellow (more like egg salad!) … after the turmeric has done its magic.

To serve

Enjoy as is with a fork. Try it topped onto a pumpernickel (or pumpernickel “everything”) bagel half. Or serve any other way like egg salad, such as in a sandwich along with toppings like tomato, red onion, and arugula or microgreens.

pulse-based “egg” salad

★★★★★

5 from 1 reviews

Print Recipe

Pin Recipe

If you’re an egg salad fan but looking for a vegan version of it — or just a new-fangled twist on it — this pulse-based “egg” salad is the answer. It’s fun to make too, since you’ll be making “egg white” salad and “egg yolk” salad, then combining them together to act like the real thing. But the thing is … this 100% plant-based version is 100% real, thanks to pulses. Chickpeas represent the egg yolk, especially when slightly smashed with yellow mustard and turmeric for a golden color. And cannellini or other white beans represent the egg yolks.

• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup vegan mayonnaise
• 1 tablespoon nutritional yeast flakes (“nooch”)
• 2 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon drained, minced pepperoncini or pickled pepper of choice
• 1 (15- to 16-ounce) can chickpeas, well drained*, reserving 2 tablespoons of the liquid (divided use)
• 1 (15- to 16-ounce) can cannellini or white beans of choice, well drained*
• 2 teaspoons classic yellow mustard
• 1/2 teaspoon turmeric powder
• 1/3 cup finely diced celery (or fennel)
• 1/3 cup chopped fresh herb mixture, such as chives (or scallion), tarragon, and dill (or fennel fronds), or to taste

Instructions

1. In a large bowl, whisk together the mayo, “nooch,” lemon juice, Dijon, salt, pepper, and pepperoncini. Then whisk in desired amount (if any) of the reserved chickpea liquid (aquafaba) for a saucier texture. Add the white beans and stir with a flexible spatula while slightly smashing beans to combine.
2. In a medium bowl, using a potato masher, slightly smash the chickpeas with the yellow mustard and turmeric. Add chickpea mixture to the white bean mixture and stir until it looks like egg salad.
3. Add the celery (or fennel) and herbs, stir to combine, and serve. (Hint: Chives or scallions make it taste a bit “eggier.”) Enjoy as is, on a pumpernickel bagel half, or as a sandwich with toppings like tomato, red onion, and arugula or microgreens.

View this post on Instagram

A post shared by Jackie Newgent, RDN, CDN (@jackienewgent)

Notes

*If you need to reduce sodium, rinse beans after draining, then drain again.

• Author: Jackie Newgent
• Category: Salad
• Cuisine: American, French
• Diet: Vegan

Nutrition

• Serving Size: 3/4 cup
• Calories: 320
• Sugar: 7g includes 2g added sugars
• Sodium: 810mg
• Fat: 9g
• Saturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 13g
• Protein: 15g
• Cholesterol: 0mg

Keywords: vegan egg salad, plant-based egg salad, pulse-based egg salad, chickpeas, beans, pulses, plant-based sandwich, plant-based salad

Looking for other recipes featuring chickpeas? Try my four layer hummus jars (see recipe HERE), mediterranean plant-based herbed chickpea omelet (see recipe HERE), pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce (see recipe HERE), and plant-based chickpea eggs (see recipe HERE).