Name: 5-Minute "Eggy" Chickpea Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1 (14 ounce) can of chickpeas, rinsed and drained; 2 tablespoons vegan mayonnaise; 1/2 stalk of celery, halved lengthwise and then thinly sliced; 1 green onion, chopped (or 1-2 tablespoons minced red onion), optional; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 pinch of each sea salt and ground pepper (or to taste); 5 grape tomatoes, halved; 1 pinch of kala namak/black salt (see notes)

Ingredients

Scale

1 (14 ounce) can of chickpeas, rinsed and drained
2 tablespoons vegan mayonnaise
1/2 stalk of celery, halved lengthwise and then thinly sliced
1 green onion, chopped (or 1–2 tablespoons minced red onion), optional
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 pinch of each sea salt and ground pepper (or to taste)
5 grape tomatoes, halved
1 pinch of kala namak/black salt (see notes)

Instructions

1. Mix everything in a bowl and enjoy.

Notes

I usually use 1/4-1/2 teaspoon of kala namak. This is the most important ingredient since it gives it its egg-like flavor, you can order it online and/or find it at health food stores. Alternatives: use kelp flakes, old bay seasoning or shredded nori to make it taste like tuna/fish instead OR omit if you don’t have either and use a little smoked paprika.