Name: Chickpea Egg Salad Sandwiches
Yield: Makes 4 sandwiches
Ingredients: ½ teaspoon ground turmeric Freshly ground black pepper; 1 medium carrot, peeled and very finely chopped; 2 teaspoons kala namak (Indian black salt); 1 (15-ounce/430 g) can chickpeas, drained and rinsed, or 1½ cups (240 g) cooked chickpeas; ¼ cup (60 ml) vegan mayo, store-bought or homemade, plus extra for spreading on toast; Romaine lettuce leaves; 8 slices whole wheat toast; Tomato slices; 1 rib celery, finely chopped; ½ cup (65 g) finely chopped red onion

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Honestly, you could feed this to your grandma for dinner at 4:30 in the afternoon and she would just think it was a great egg salad sandwich. The usual suspects, kala namak and turmeric, make chickpeas incredibly eggy. And the texture is just right, too!

Ingredients

1 (15-ounce/430 g) can chickpeas, drained and rinsed, or 1½ cu

Sandwich
Vegan

Method

Put the chickpeas in a mixing bowl and use an avocado masher or a strong fork to mash them well. They should retain some of their texture and not appear pureed. Leaving a few whole chickpeas is okay.
Mix in the mayo, kala namak, turmeric, and pepper to taste. Mash a little bit more. Fold in the carrot, celery, and red onion.
Assemble the chickpea sala

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