I call this a vegan “egg salad” because the consistency is similar to that of an egg salad. Really, it is a chickpea salad. Whether you’re vegan or not, it is the perfect lunch on a hot day.
Like an egg salad, you can add any of your favourite spices, diced onions, celery, etc. to the base recipe. Here is what I use:
– Approx. 1 TBSP Vegenaise/mayonnaise (TIP: Try using mashed avocado instead)
– Approx. 1/3 cup chickpeas
– Approx. 1 TSP mustard
I say approximately because I always just eyeball it. You can vary the ratios depending on how smooth you want it to be.
Combine all the ingredients in a bowl, adding any extras if you choose to do so, and mash the mixture with a fork. Now you just have to spread it onto your bread, bagel, or wrap and top it with a slice of tomato and baby spinach leaves!