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Eggless Salad
Prep Time
7 mins
Total Time
7 mins

This easy plant based spread is perfect for dipping pretzels and crackers, adding to a wrap with spinach, or over some fresh bread slices.

Course: Main Course
Servings: 2 people
  • 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)
  1. Rinse chickpeas

  2. Combine all ingredients in a Nutribullet or other blender

  3. Pulse, shaking in between. Do not blend completely, you want it to be chunky.

  4. Mix any unmixed parts by mashing and stirring with a fork

  5. (optinal) mix in diced onion, tomato, and pickles to the mix

Recipe Notes

With spinach or your choice of leafy green, add to a tortilla for a wrap, or fresh bread slices for a sandwich.