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| Egg salad as a topping on sliced baby potatoes with a sprinkle of paprika |
Sounds like the beginning of a bad joke. What's the point of egg salad without eggs? Well, those of us who strive to eat a plant-based diet are always looking for substitute recipes for some of our favorite foods. Who'd have ever thought that chickpeas (garbanzo beans, same thing) would be the perfect replacement for hard boiled eggs in texture and color? Not only does this recipe satisfy my hankering for egg salad, it's incredibly versatile and can be used in many different ways. And the best part? Needing only four ingredients, I can whip up a batch of this eggless egg salad in less time than it will take me to write this blog. (If I start with dry chickpeas, that will take longer--soaking the night before and then 35 minutes to in my pressure cooker). If you buy organic or low sodium canned chickpeas, it's as simple as 1, 2, 3, 4! Here you go!
Credit first! I saw a variation of this recipe in a Forks Over Knives email. I wanted to try using fewer ingredients without forfeiting flavor and think I hit on the perfect combo. Whip up a batch and let me know what you think!
Ingredients:
1 can organic chickpeas (garbanzo beans), *drained. (Approx. 1 3/4 cups of beans)
1/4 cup yellow mustard
1/2 teaspoon black salt (this salt has a sulfur taste and is what gives your dish the taste of eggs. You can find in specialty stores or order online. Typically saltier tasting than regular table salt. More is not better.)
3-4 green onions, finely chopped, using as much of the dark green as possible
*I love saving the bean water (aquafaba) for use in soups, sauces, and making oil-less oil (yup, fodder for another bad joke but a great recipe for another time)
Directions:
In a medium bowl, mash beans leaving a few beans whole. Add mustard and salt and continue to mash and stir until well-blended. Do a quick taste check. Usually, the 1/2 tsp. of salt is very salty to my taste buds. If your egg salad is dry, add a little more mustard. Finally, add and mix in the green onions. Ta-Da! Your egg salad is now ready to eat!
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| Egg salad Romaine roll up with sliced tomatoes and favorite pickle relish |
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| Egg salad with baby spinach in pan-fried corn tortillas |
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| Dipped in salsa |
You really should write for a food magazine.... your photos are "The Bomb" and your writing is great and descriptive and funny too....
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