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Vegan Egg Salad With Kala Namak (Black Salt)

Vegan Egg Salad
Cooking Method
Difficulty Beginner
Prep Time: 10 min Total Time: 10 mins
Servings 3
Best Season Suitable throughout the year

Quick spread for in-between of your sandwich.

  • 1 can Chickpeas (400g/14oz, drained and mashed)
  • 3 tablespoons Red Onion (finely chopped)
  • 2 tablespoons Celery (finely chopped)
  • 2 tablespoons Pickles (finely chopped)
  • 1/4 cup Vegan Mayo
  • 1 tablespoon Dijon Mustard
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon Dill
  • 1/2 teaspoon Black Salt
  1. Drain a can of chickpeas and rinse.

  2. Mash the chickpeas in a bowl and add all the ingredients: onion, celery, pickles, vegan mayo, Dijon mustard, garlic and onion powder, turmeric, dill and black salt.

  3. Mix ad enjoy in a sandwich, with crackers or as a veggie dip. 

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