Chickpea Egg Salad Sandwiches


Preparation info

  • Makes


    • Difficulty


Appears in

I Can Cook Vegan

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!


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


    1. 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.
    2. Mix in the mayo, kala namak, turmeric, and pepper to taste. Mash a little bit more. Fold in the carrot, celery, and red onion.
    3. Assemble the chickpea salad and toast into sandwiches with lettuce and tomato.