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