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Vegan eggy chickpea salad

5-Minute “Eggy” Chickpea Salad

  • Author: Kim-Julie Hansen
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1-2 servings 1x


  • 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 12 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)


1. Mix everything in a bowl and enjoy.


  • 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.