Veggie packed chickpea salad with nutritional yeast and “black salt” for an “eggy” flavor! Perfect on a sandwich, stacked on crackers, or by the spoonful.
Labor Day Weekend, WHAT?
Does anyone else feel like time is literally flying?
I think back to the hours I spent in high school complaining of boredom, staring up at the stark white ceiling from my pink quilted bed, wondering what the heck to do with my day.
Sometimes I wish I could experience it again, those hours that seemed to expand before me like an accordion of nothingness.
I don’t know about you guys, but time is pretty much the most precious thing to me in my adult life.
If plans fall through and there’s suddenly a gap in my full day, it feels like I won the lottery.
Dance parties in the kitchen ensue and Harper barks along.
But for the most part, friends, I remember how happy I am to be stuffing the hours I do have with chickpea salad sandwich trials.
I hope you’ll be able to “stuff” this recipe into your Labor Day Prep because it’s the perfect farewell to summer.
Let’s all slow down for a freakin’ minute and make these “Eggy” Veggie Chickpea Salad Sandwiches, shall we?
So, you’re probably wondering what makes these “Eggy” Veggie Chickpea Salad Sandwiches “Eggy” because obviously there aren’t any eggs in the ingredients.
The answer is a combination of nooch (nutritional yeast) and black himalayan salt (kala namak).
You might be familiar with nutritional yeast, but have you tried black salt yet?
I just recently got my hands on some this rocky South Asian condiment and I’ve been loving adding it as a seasoning to dishes.
The high sulfur content in the black himalayan salt mimics the taste of eggs, without the whole chicken part.
Pretty cool, huh?
Growing up, we were a family that liked quick lunches that didn’t take long to assemble.
Sandwiches were a classic, and even better if an egg-salad filling was already made.
I remember trying to peel particularly stubborn hard-boiled eggs from their shell, losing more and more egg white the harder I tried to keep it intact.
Luckily, chickpeas don’t need to be peeled, so this recipe is very easy to assemble.
The secret to our egg salad at home was adding green olives to the mix for that extra salty savory kick.
I left green olives as an optional addition on the recipe, but I’d love to hear what you think if you give it a try!
Enjoy this “Eggy” Veggie Chickpea Salad smashed into a sandwich, piled onto crackers, rolled in a collard wrap, or by the spoonful.
It’s perfect for a healthy protein-packed lunch, snack, or dinner.
The mixture is best when chilled in the fridge for several hours before serving, but if you can’t wait, it’ll still taste good straight from the mixing bowl!
The time in the fridge allows the flavors to meld together and taste richer.
I love to prep the salad on Sunday, chill the mixture overnight, and use it in meals all week long.
If you make these “Eggy” Veggie Chickpea Salad Sandwiches, let me know!
Did you try it with olives like my secret family recipe style?
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
For more chickpea salad inspiration, check out my Green Chickpea Salad Collard Wraps.
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Veggie-packed chickpea salad with nutritional yeast and “black salt” to achieve an “eggy” flavor without the egg! Enjoy this salad on a sandwich, stacked on crackers, or by the spoonful.
- 1 15 oz. can chickpeas, drained and rinsed
- 1 celery stalk, diced
- 1 small carrot, grated
- 1/2 red bell pepper, finely chopped
- 2–3 green onions, finely chopped
- 2–3 green olives, sliced thin (optional)
- 3 TBSP fresh dill, finely chopped
- 1 TBSP lemon juice
- 1/4 cup + 2 TBSP unsweetened cashew or almond milk yogurt (I like this brand)
- 2–3 TBSP nutritional yeast (I like 3!)
- black salt, to taste
- black pepper, to taste
- For serving: 2 slices of sprouted bread (gluten-free bread if GF), 1/2 cup “eggy” chickpea salad,
- 1–2 leaves fresh kale
- First, wash, chop and prepare all of your veggies. I recommend using a food processor to grate the carrot and any other vegetables you choose.
- Next, lightly mash chickpeas with a fork. Add the finely chopped vegetables, lemon juice, yogurt, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
- Taste a bit and add more lemon for brightness, nutritional yeast for “cheeseiness”, and salt and pepper to taste.
- OPTIONAL. Blend 1/2 of the mixture with a high speed blender or food processor to get a smoother texture, then mix processed salad with the remaining.
- Best when chilled for 3-4 hours before serving to allow flavors to meld, but you can also serve immediately, if desired.
- To serve, add ~1/2 cup chickpea salad onto slices of bread of choice and serve with fresh kale.
- Store leftover Eggy Veggie Chickpea Salad in the fridge for 5-7 days.
*Adapted from I Love Vegan Lentil + Chickpea Salad Sandwiches
- Category: Sandwich, Lunch, Entree
- Cuisine: Oil-Free, Gluten-Free Option, Plant-Based