This vegan egg salad is a hit for brunch and lunch plans. It even does a great job at topping green salads or you can place it on some bread with onions, tomatoes and eat it as a sandwich or open-faced! Sometimes we use some nice romaine leaves, kale leaves or chard and make little wraps!
Many plant-based or vegan peeps will crave an egg salad like their mommas used to make. It seems like every family has it’s own add in. Some like parsley, some like dill and some like tomato. Feel free to get creative and make it like mamma used to!
Vegan Egg Salad
Ingredients:
- 1 can or 1.5 cups of cooked chickpeas, drained and rinsed
- 1 celery stalk diced small
- 2-3 Tbsp. of red onion diced small (or use green onion or any onion you like)
- 2-3 Tbsp. Vegan mayo of your choice
- ⅛ tsp dried mustard (optional)
- Salt and pepper to taste
Directions:
- Smash the chickpeas with a potato masher or a fork until it looks like chopped egg salad
- Add in the rest of the ingredients and mix
- Serve on a salad, in a sandwich or however you like!
Enjoy!
CLICK HERE TO WATCH THE FOOD DEMO
~ Plant Trainers
