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
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