Eggless Egg Salad
Eggless Egg Salad
Servings
4
Servings
4
Ingredients
  • 2cups Chickpeas (from the can, drained and rinsed)
  • 1/4cup Vegan Mayonnaise
  • 1tsp Chili Powder
  • 1/2tsp Cumin (ground)
  • 1/4tsp Turmeric (ground)
  • 1/4tsp sea salt
  • 2stalks Celery (diced)
  • 7 1/6ozs Tofu (extra firm and drained)
  • 1/4cup Almonds (chopped)
Instructions
  1. Add the chickpeas, mayonnaise, chili powder, cumin, turmeric and sea salt to a food processor and process until roughly chopped. Transfer to a bowl. Add the celery and stir to combine.
  2. Place the tofu on a plate and pat dry with a paper towel. Press gently to remove excess liquid then break it into large pieces. Add it to the food processor and pulse until roughly chopped.
  3. Transfer the tofu to the bowl with the chickpeas and add the chopped almonds. Mix well and enjoy!
Recipe Notes

No Almonds

Use walnuts or sunflower seeds instead.

Leftovers

Store in the fridge up to 5 days.

More Greens

Serve over a bed of arugula, spinach or kale.

9 ingredients ยท20 minutes