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Vegan Chickpea Egg Salad Sandwich Recipe (No Tofu)

This Vegan Chickpea Egg Salad Sandwich Recipe has no tofu, opting instead of use chickpeas for a plant-based, high-protein sandwich!
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 1 serving

Equipment

  • Hand Blender
  • Small skillet

Ingredients
  

  • 2 tsp avocado oil
  • ½ medium white onion chopped
  • 4 medium garlic cloves minced
  • 1¼ cups cooked chickpeas
  • 1 tsp dijon mustard
  • ⅛ tsp ground turmeric
  • 2 tbsp fresh dill chopped
  • 1 tsp avocado oil
  • pink salt to taste
  • black pepper to taste
  • kala namak (Indian black salt) to taste
  • paprika to taste
  • celery salt to taste

Instructions
 

  • In a skillet over low heat, add the 2 tsp oil. Once the oil is hot, add in the onion and garlic.
  • Saute for 3-4 minutes, until aromatic.
  • Once the garlic is turning lightly brown, turn off the heat and set the skillet aside.
  • In a medium bowl, add in the remaining ingredients, along with salt and pepper to taste. Add in the onion mixture.
  • Blend with a hand blender, until a chunky mixture forms. All the ingredients should be well mixed, but blend it just enough so that there are still chunks of chickpeas visible.
  • Once the mixture is ready, toast your choice of sandwich bread. Add this egg salad as a layer into your favorite sandwich (like a veggie-mayo-egg-salad sandwich)!

Notes