Step 1

Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.

Step 2

To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.

Step 3

As you can see above what it will look like when it’s mixed and ready to use.

Step 4

If making sandwiches, layer a slice of bread with leafy greens, spread ‘egg’ salad on top of leafy greens and top with other half of sandwich bread, slice in half and enjoy!

Step 5

Easy and delicious!

Step 6

Salad serves 2 – 3

Step 7

Leftovers can be stored in the refrigerator for up to 5 – 6 day.