Egg salad without boiling, cooling, and peeling eggs? Yes, please! This eggless egg salad packs tons of protein sans cholesterol. And, there is definitely no compromise on the flavor thanks to Himalayan black salt or kala namak. This exotic-sounding spice is actually very accessible and inexpensive and available at your local Indian market or from major online retailers.
eggless egg salad
Course: SaladsIngredients
2 1/2 cups chickpeas
1/2block tofu
2 tbsp yellow mustard
1 tbsp tahini
1 tbsp nutritional yeast
1/2 lemon (for juice)
1/2 tsp Himalayan black salt
1/4 tsp turmeric
black pepper
chives
chive flowers (for garnish)
Directions
- Place chickpeas and tofu in a bowl (preferably with a flat bottom). Use a potato masher to crush chickpeas and tofu to a desirable consistency.
- When consistency is to your liking add all the remaining ingredients and mix with a spoon.
- Add to your favorite sandwich or serve on crackers, fresh peppers or cucumbers, or roasted sweet potatoes. Enjoy!
