Ingredients
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
- Prepare pasta according to package instructions. Drain and rinse with cold water. Let cool.
- 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.
- 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