Egg Salad – Vegan

Summary

Ingredients

• 1 can chickpeas, cooked
• 400 g pasta, vean
• Salt water
• 1 bunch spring onion (s)
• 1 teaspoon turmeric
• Salt and Pepper (Kala Namak Salt)

Also: (for the vegan mayonnaise)

• 100 ml soy milk (soy drink), room temperature
• 200 ml oil
• 1 teaspoon mustard
• 1 squirt lemon juice
• salt

Print Recipe Pin Recipe

Instructions

1. Put the soy milk in a tall container and whisk with the hand blender. Gradually add the oil and stir until the desired firmness is achieved. Season to taste with mustard, lemon, salt and pepper.
2. Boil the pasta in salted water, drain and let cool. Puree the chickpeas with the turmeric. Chop up the cooled noodles with the hand blender and add to the chickpeas. Add the vegan mayonnaise.
3. Chop the spring onions and add them. Mix everything together and season with the spices.
4. The basic recipe can be expanded as required. The salad also tastes good with pickles, apples or tomatoes.
5. Kala Namak Salt is a rock salt from India. It is brownish red to pink and contains iron, magnesium and a low concentration of hydrogen sulfide. This gives the typical egg taste.