Recipe Videos

Mash the Chickpeas:
- Mash chickpeas in a bowl with a potato masher until lightly smashed.
Add Wet Ingredients and Spices:
- Add 2 tsps of vegan mayo, ¼ tsp of black salt, ¼ tsp of turmeric powder, ½ tsp of onion granules, ¼ tsp of smoked paprika, ½ tsp of salt, and ½ tsp of black pepper to the mashed chickpeas.
- Smash until combined.
Add Herbs and Onions:
- Dice spring onions, saving a few for garnish.
- Chop parsley semi-fine.
- Add the diced spring onions and chopped parsley to the bowl.
Mix and Adjust Consistency:
- Mix all ingredients together.
- Add oil if needed or a little liquid from the chickpeas to adjust the consistency.
- Season to taste.
Plate the Salad:
- Plate up with the no-egg salad in the centre and salad around it.
- Garnish with remaining green onions and parsley.
Prepare the Salad (Optional):
- Slice ½ a cucumber and 1 large tomato.
- Arrange baby spinach, sliced cucumber, and tomato around the chickpea mixture on a plate.

5 minutes to spare? Grab a masher and get smashing those chickpeas! This is a super simple and quick vegan lunch that you can whip-up in a snap. Put it in salad, wraps, sandwiches—your choice. High protein, chunky and filling, this is one we always have in the fridge. Our secret ingredient, black salt, gives a touch of sulphur and a super authentic egg flavour sensation! No missing out around here!

Full recipe below!

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VEGAN NO-EGG SALAD

Serves: 2

Total time: 10 minutes

Ingredients:

2 400g cans of chickpeas, strained

2 tsps vegan mayo

¼ tsp black salt (kala namak)

¼ tsp turmeric powder

½ tsp onion granules

¼ tsp smoked paprika

½ tsp black pepper

½ tsp salt

2 spring onions, diced

Parsley, finely chopped

For the salad:

½ a cucumber, sliced

1 large tomato, sliced

Baby spinach

Directions:

Mash chickpeas in a bowl with a potato masher. When lightly smashed, add 2 tsps of vegan mayo, a pinch of black salt, turmeric powder, onion granules, smoked paprika, salt and pepper. Smash until combined.

Dice spring onions, save a few for garnish, then chop again until finely diced. Add to bowl.

Chop parsley semi-fine and add to bowl.

Mix up. Add oil if needed (or a little liquid from the chickpeas). Season to taste.

Plate up, no-egg in the centre and salad around it.

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Video by Ira Chute (@irachute) | https://www.highway93.com

Original Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com

#wickedkitchen #wickedhealthy

Make the BEST chickpea salad | quick cheap and easy meal prep lunch

Vegan No-Egg Salad

Ingredients

Ingredients:

For the salad:

Instructions

Video Description