I really miss egg salad. But eggs make the eczema go crazy!!! Egg salad is yummy, but it’s also convenient for lunches and snacks. I knew you could use chickpeas for an eggless salad, but it wasn’t until I smelled them after they were fully cooked did it click how much chickpeas and eggs have in common, most notably that strong sulfur smell.
So I thought I’d give it a try, vegan egg salad.
- Three cups of cooked chickpeas (garbanzos beans)
- 1/2 t onion powder
- 1/2 t garlic powder
- 1 t turmeric (makes it yellow)
- 1 T chives
- black pepper to taste
- salt to taste
- lemon juice from one small lemon 0r half from a large lemon
- 4 T dill relish
- 1 large celery stalked finely chopped
- 3 T vegan mayo
In food processor chop chickpeas till texture of egg salad – not smooth like hummus. Little lumpy.
In large bowl mix in chickpeas with mayo.
Stir in remaining ingredients.