This easy “salad” makes going plant-based even easier. Much like an egg or potato salad, chickpeas make a great replacement, and this combination is packed with wholesome ingredients that bring a nutrient dense and flavorful punch to your plate.
Eggless Salad: Mashed Chickpeas, Spices, and Veggies
Let’s talk about how great of a find this chickpea salad is. It takes 5 minutes to prepare – thank goodness for our Ninja Blender – no cooking or heating is involved, so everything is raw, and it tastes great.
Chickpeas are a great carbohydrate (the good kind) source and they contain dietary fiber and protein. They are thought to lower cholesterol, promote weight loss, and help regulate blood sugar.
We use them a lot, mainly for this recipe, but we also add them into a quinoa stir-fry instead of tofu of tempeh.
Vegan mayo is another great find for plant-based eaters because unlike a lot of other “plant-based” food items, they taste the same. You really can’t tell the difference.
But if you’d rather not use a processed condiment, you can always substitute avocado, which is a fantastic replacement. Sometimes, I do both, because I love the taste the mayo provides as well as the avocado with the chickpeas.
Raw garlic is sometimes an acquired taste, so if you don’t enjoy it, you can always remove it, but we love garlic. Raw garlic, especially, because it provides so many great benefits and it tastes so good.
We always combine ours with leafy greens (spinach, kale, or arugula) for a healthy crunch, as well as freshly chopped red onion, tomato, and dill pickles.
We love dill pickles. We’re those people that save the jars when the pickles are gone to drink the juice.
All of these fresh, raw, ingredients, combined with the mashed chickpeas compliment the flavors so well. The turmeric is an absolute necessity, much like in the tofu scramble.
You can also add other toppings like banana peppers or add mustard in the mix for a distinct taste- it’s up to you!
But seriously, this chickpea mash, eggless salad, is the most simple and least time consuming recipe we’ve ever found.
We hope you enjoy it!
This easy plant based spread is perfect for dipping pretzels and crackers, adding to a wrap with spinach, or over some fresh bread slices.
- 1 can Garbanzo Beans Rinsed
- 2 tbsp Vegan Mayo or 1/2 avocado
- 1 clove minced garlic
- 2 tsp turmeric
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 red onion chopped (optional)
- 1/2 tomato diced (optional)
- dill pickle chopped (optional)
Combine all ingredients in a Nutribullet or other blender
Pulse, shaking in between. Do not blend completely, you want it to be chunky.
Mix any unmixed parts by mashing and stirring with a fork
(optinal) mix in diced onion, tomato, and pickles to the mix
With spinach or your choice of leafy green, add to a tortilla for a wrap, or fresh bread slices for a sandwich.