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The Best Vegan Egg Salad


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5 from 1 review

  • Total Time: 15 minutes

Ingredients

Units Scale
  • 1 cup of dry fusilli (use GF if needed)
  • 1 cup of cooked chickpeas
  • 1/2 cup of vegan mayo
  • 1/2 cup of unsweetened vegan yogurt
  • 1 tbsp mustard
  • 3 tbsp chopped pickles
  • 2 tbsp chopped onion
  • 1/2 tsp black salt
  • 1/4 tsp turmeric
  • salt, pepper


Instructions

  1. Prepare pasta according to package instructions. Drain and rinse with cold water. Let cool.
  2. Meanwhile add chickpeas to a large bowl and mash with a fork until mostly smooth. Add mayo, yogurt, mustard, pickles, onion, black salt, turmeric, and a large pinch of pepper.
  3. Once pasta is cold, chop it into small, rice-sized pieces. Add to salad, and mix everything well together. Season with additional salt, if needed. Vegan Egg Salad tastes best, if you let it chill for a few hours before serving. Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 10 mins