Looking for a protein-packed plant-based lunch that’s as delicious as it is nutritious? This Vegan Egg Salad Substitute is perfect for a healthful sandwich, wrap, salad, or dip.
With just 8 ingredients and 10 minutes required, this easy vegan lunch idea will soon become a favorite—in fact, it’s already rivalling the recipe I dubbed The Best Veggie Sandwich I’ve Ever Had!
And as a mom-on-the-go who often struggles to decide what to eat for lunch, being able to prepare this ahead of time makes all the difference!
Vegan Egg Salad Ingredients
Here’s everything you need:
- Chickpeas. Aka Garbanzo beans. Canned is quickest and easiest, but of course you can use raw chickpeas. They will need to be soaked or cooked before use in this recipe.
- Vegan mayonnaise. Vegan mayo options are easy to find, or you can make your own!
- Salt and pepper. To elevate all of the other flavors.
- Paprika. For that signature egg salad taste.
- Turmeric. For an earthy flavor and yellow color.
- Celery. For a little crunchy texture.
- Red onion. For extra umami and savory taste.
Vegan Egg Salad Tips and Tricks
Drain and Rinse Chickpeas
When making this egg salad substitute or spreads like hummus, it’s quickest and easiest to use canned chickpeas, which have already been soaked and are soft, supple, and easy to break down.
If you have raw chickpeas, you will have to soak or cook them first to prep them.
Drain your canned chickpeas. I love to catch the aquafaba, or the liquid that the chickpeas is suspended in in the can and save it for later use. It’s a wonderful ingredient, especially in vegan baking.
Once you’ve drained the chickpeas, rinse them. Then, pour them out on a clean kitchen towel and pat them lightly with a second kitchen towel or a paper towel to dry them.
Smash ‘Em
Once your chickpeas are drained, rinsed, and dried, add them to a large bowl to smash them.
I like to use a potato masher, but you can also use a wooden spoon, a fork, or a mortar and pestle.
Continue to smash until there are no whole chickpeas left.
Dice Your Onion and Celery
Peel your red onion and dice it finely. Rinse and dice the green part of your celery as well.
Add All Your Ingredients
Add the diced onion and celery to your smashed chickpeas along with the mayo, salt, pepper, paprika, and turmeric.
Mix until well-combined.
If You Prefer a Smoother “Egg Salad”
I like to keep my chickpea egg salad on the chunkier side, but if you want it smooth, simply add all of your ingredients to a food processor or high-powered blender. Process on high until desired consistency is achieved.
How to Serve Your Chickpea Egg Salad
This chickpea smash can be treated just like egg salad and can be served in the same ways! Here are my favorite ways to enjoy this vegan egg salad substitute:
- Sandwich. Between two slices of bread, toast, or a bagel!
- Wrap. In a tortilla, rolled up flatbread, or even in a lettuce wrap.
- Salad. The perfect hearty, protein-packed addition to your salad.
- Dip. Serve it on a platter as a dip with vegetables, crackers, or chips.
How to Properly Store Leftover Egg Salad Substitute
This egg salad substitute will last up to one week in an airtight container in the refrigerator. I do not suggest freezing it.
10-Minute Vegan Egg Salad Substitute
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Potato Masher (optional) *or *
- Food Processor (optional for a smoother consistency)
Ingredients
- 15 oz chickpeas aka garbanzo beans (1 can chickpeas = 15 ounces)
- 2 stalks celery
- ¼ small red onion
- ¼ cup mayonnaise (vegan options work great!)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
Instructions
- Drain and rinse your chickpeas and lightly dab them dry with a clean kitchen towel or paper towel (use these bamboo paper towels for a more sustainable option).15 oz chickpeas aka garbanzo beans
Smash Method (Preferred)
- For a chunkier egg salad substitute, use a potato masher or fork to smash your chickpeas until there are no whole chickpeas left (this is my preferred method).
- Peel and dice your red onion and dice your celery. Add them to your smashed chickpeas with the vegan mayonnaise, salt, pepper, paprika, and turmeric.2 stalks celery, ¼ small red onion, ¼ cup mayonnaise, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ¼ teaspoon turmeric
- Stir until well-combined and serve on a sandwich, in a wrap, or a salad, or as a dip.
Food Processor Method
- If you want a smoother egg salad substitute, use a food processor. Add all the ingredients to the processor and blend on high until smooth.
- Serve on a sandwich, in a wrap, or a salad, or as a dip.
Pro Tips
- I prefer using a potato masher to keep a chunkier egg salad substitute, but the food processor is a super quick and easy way to blend all your ingredients.
