PP: Spring Chick(pea) Eggless Salad

Chef:  Andrea Seppinni
Makes:  4 Servings
Prep Time: 10 minutes


  • 2 t sweet relish
  • 1 stalk celery, diced
  • 2 T diced onions
  • 6 oz. extra ­firm silken tofu, diced
  • 1/8 t granulated garlic
  • Pinch of turmeric
  • 1 t yellow mustard, optional
  • 1/3 c plant­ based (low/no ­oil) mayo, such as May­No
  • 15 ­oz. can chickpeas, drained and rinsed
  • Kala namak (black salt), to taste
  • Freshly ground black pepper, to taste


  1. Place the drained rinsed chickpeas in a medium bowl and mash well with a potato masher.
  2. Stir in the mayo, mustard, optional, relish, celery, onions, granulated garlic, turmeric, kala namak and black pepper. Taste and adjust seasoning.
  3. Fold in the diced tofu. If you have time, chill to allow the flavor to develop, but otherwise dig in.
  4. Serve scooped onto lettuce leaves or spread generously on bread with lettuce or sprouts.

http://www.plantchef.com/spring­chickpea­eggless­salad/ for full post.

You may be able to find kala namak at an international market or it can be ordered online. This
is a great dish to make for non-­plant ­based eaters too!







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