Fabulous Vegan Egg Salad Sandwich - Chickpeas ~~**~~ Köstlicher veganer Eiersalat aus Kichererbsen


Dear Friends,

enjoying exploring vegan options - and today i want to share a vegan egg salad with you that i had forst seen with Tabitha Brown and then found a similar version online... the base of this recipes are chickpeas - i have made it with chickpeas but also with white canelli beans - both delicious!

If you are starting a vegan journey as myself i highly recommend investing in a good food processor!

There is a wonderful salt from india kala namak or black salt it has a sligh taste of sulphur which gives this salad the real egg salad illusion...it makes you tast this eggy taste

The recipe came from this blog https://veggiefunkitchen.com/vegan-egg-salad-chickpeas/

The Best Vegan "Egg" Salad Sandwich with Chickpeas

  • 15.5 ounce can chickpeas drained
  • 1/3 cup vegan mayo
  • 1/3 cup celery (1 large stalk) chopped small
  • 2 Tablespoons green onion chopped
  • 1 teaspoon dill pickle relish
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika sweet, not smoked
  • 1/2 teaspoon mustard powder sub 1/2 Tablespoon prepared mustard
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1 pinch kala namak black salt more to taste
  • 1/3 cup panko bread crumbs more to desired consistency


  • Drain the chickpeas and put into a medium bowl.
  • Dice the celery and green onions - the smaller, the better.  Add to drained chickpeas.
  • Add in the vegan mayo, pickles, and seasoning.
  • With an immersion blender or food processor, mix and smash all the ingredients together. 
  • Mix in the breadcrumbs. Start with 1/3 cup and add in more by the teaspoon till you have your desired consistency. 
  • Start with 1 pinch of the black salt.  Add in another pinch if desired. Remember that a little goes a long way. It has a strong sulfur taste and smell.
  • Allow to sit for about 30 minutes. This will allow the bread crumbs to soften and the flavors to meld.
  • Serve between two crusty slices of bread or in a lettuce wrap. 
  • The chickpea mixture can be kept in a tightly sealed container in the refrigerator for about 5 days. 


Calories: 241kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 616mg | Potassium: 180mg | Fiber: 5g | Vitamin A: 225IU | Vitamin C: 0.8mg | Calcium: 49mg | Iron: 1.7mg

Veganer Eiersalat aus Kichererbsen

  • 450 g Kichererbsen, aus der Dose oder gekocht, abgetropft
  • 1/3 Tasse Vegane Majonnaise
  • 1 Stange Stangensellerie kleingehackt
  • 2 EL Frühlingszwiebeln
  • 2 TL Gewürzkurken
  • 1/2 TL Zwiebelpulver
  • 1/2 TL Knoblauchpulver
  • 1/2 TL Kurkuma Pulver
  • 1/2 TL Paprika edelsüß
  • 1/2 TL Senfpulver oder fertigen Senf
  • 1/4 TL Zitronenpfeffer oder gemahlenen schwarzen Pfeffer
  • 1/4 TL Salz
  • 1 Prise Kala Namak black salt oder auch ein Hauch mehr - WICHTIG
  • 1/3 Tasse Panko Brösel


  • Die Kichererbsen abtropfen lassen
  • Frühlingszwiebeln, Gewürzgurken grob schneiden.
  • Die Majo, Kichererbsen, Gewürzgurken, Fühlingszwiebel, Sellerie in eine Küchenmaschiene mit Schneidmesser geben, zerkleinern zu einer mittelgroßen grüße wie ein Eiersalat..
  • Panko dazugeben und alle Gewürze und kurz pulsieren - den Salat nun in eine Schüssel geben.
  • Schwarzes Salz dazugeben, kurz abschmecken und eventuell etwas mehr dazu geben.
  • 30 Minuten im Kühlschrank durchziehen lassen .
  • Als Sandwichbelag, Eiersaltbrötchen oder Croissant, Wrap oder mit Salat . 
  • Der Salat hält sich 5 Tage im Kühlschrank