Vegan No-Egg Salad

vegan no-egg salad

5 minutes to spare? Make our vegan no-egg salad! Grab a potato masher/fork and get smashing those chickpeas! This is a super simple and quick lunch that you can whip up in a snap. Put it in salad, wraps, sandwiches – your choice. High protein, chunky, and filling – this is one we always have in the fridge. Our secret ingredient, black salt, gives a touch of sulphur and a super authentic egg flavour sensation! No missing out around here!


For the eggs:
  • 2 400g cans of chickpeas, strained
  • 2 tsps vegan mayo
  • ¼ tsp black salt (Kala namak)
  • ¼ tsp turmeric powder
  • ½ tsp onion granules
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 spring onions, diced
  • Parsley, finely chopped
For the salad:
  • ½ a cucumber, sliced
  • 1 large tomato, sliced
  • Baby spinach


  1. Mash chickpeas in a bowl with a potato masher. When lightly smashed, add 2 tsps of vegan mayo, a pinch of black salt, turmeric powder, onion granules, smoked paprika, salt and pepper. Smash until combined.
  2. Dice spring onions, save a few for garnish, then chop again until finely diced. Add to bowl.
    Chop parsley semi-fine and add to bowl.
  3. Mix up. Add oil if needed (or a little liquid from the chickpeas). Season to taste.
  4. Plate up, no-egg in the centre, and salad around it.


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