Smashed Chickpea Egg Salad


Chris Meal Preps Lunch For a Week | From the Test Kitchen & Healthyish | Bon Appétit

Video taken from the channel: Bon Appétit


Smashed Chickpea Avocado Salad Sandwich

Video taken from the channel: Two Peas and Their Pod


Chickpea “Egg Salad” Sandwich Demo

Video taken from the channel: Happy Healthy Vegan


chickpea #3 EGGSALAD party sandwiches WITHOUT EGGS! | Connie’s RAWsome kitchen

Video taken from the channel: Connie’s RAWsome kitchen


Smashed Chickpea Avocado Salad

Video taken from the channel: Two Peas and Their Pod


Chickpea Salad Sandwich

Video taken from the channel: Wyse Guide


EGG SALAD | how to make the BEST egg salad recipe + collard wrap

Video taken from the channel: Downshiftology

Instructions Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add Store in a covered. Instructions In a mixing bowl, combine CHICKPEAS, MAYO, DIJON, SALT, and PEPPER. Use a potato masher to mash the chickpeas with the other ingredients until combined and spreadable.

Serve immediately, or refrigerate in an airtight container up to 5 days. Ingredients: 1 cup canned chickpeas (garbanzo beans), drained (cooked dried chickpeas work too) 1 medium avocado, large diced 1 tablespoon fresh lemon. Place chickpeas in a bowl; coarsely mash.

Stir in celery, pickle, mayonnaise, onion, lemon juice, salt, and pepper. Step 2 Spread about 2/3 cup chickpea salad onto each slice of toasted bread. This smashed chickpea salad is a cross between a tuna salad and an egg salad. Admittedly, that probably doesn’t sound too appetising if you’re here looking for a vegan/veggie friendly goodness, but hear me out! Give this recipe a try and you won’t be disappointed!

This has just the right blend of fresh, sharp, creamy and crunchy. Smashed Chickpea Avocado Egg Salad Sandwich is a grown-up version of your favorite lunch. Creamy avocado replaces most of the mayonnaise in this spin on the classic egg salad. Smashed chickpeas are added for extra fiber, protein, and flavor! You need this grown-up sandwich in your liiiiiiife!!

Ingredients 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed 1/2 cup celery, sliced 1/2 cup carrots, diced 1/4 cup scallions, sliced 1/3 cup vegan mayo (1/4 – 1/3 cup or so hummus or tahini + 2 – 3 tablespoons water), see notes 1 – 2 tablespoons dijon mustard (stoneground ok too) 1/4. Smashed chickpea salad made with chickpeas, avocado, cilantro, green onion, and lime juice. This quick, easy, and healthy salad makes a great sandwich or dip. Weekday lunches are easy with a container of creamy, flavorful mashed chickpea salad in the fridge.

Sweet-tart sliced grapes and crunchy sunflower seeds bring amazing flavors and textures to this vegan lunch staple. INGREDIENTS 1 15-ounce can of chickpeas. In a bowl, combine the mashed chickpeas, celery, green onion, pickles, dill, lemon juice, vegan mayo, sriracha, turmeric, paprika, breadcrumbs and black pepper.

Chill for 10 minutes before assembling your sandwiches. I recommend putting approx. 1/3 cup filling per sandwich.

List of related literature:

Dress salads to which you’re adding eggs lightly and drizzle a little vinaigrette directly onto the egg.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

This slaw-like salad is perfect for making in advance!I like to make a big batch and keep in the fridge, with the dressing on the side.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

Garnish the edge of the salad with hard-boiled eggs cut in rings, sliced cucumber, and boiled beetroot cut in slices.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Instead of macaroni salad, try an organic egg or chickpea salad.

“Heal Your Drained Brain: Naturally Relieve Anxiety, Combat Insomnia, and Balance Your Brain in Just 14 Days” by Dr. Mike Dow
from Heal Your Drained Brain: Naturally Relieve Anxiety, Combat Insomnia, and Balance Your Brain in Just 14 Days
by Dr. Mike Dow
Hay House, 2018

The egg thickens the dressing and makes it a nice topping; try it with vegetables such as cauliflower and green beans.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Gently stir together the ricotta mixture, prosciutto, kale, tomatoes, avocado, and breadcrumbs in a bowl.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

NEXT CRUSH A LITTLE PEPPER AND LEAVES, AND MIX AN EGG IN WITH THE DRESSING [add this to the vegetables] PRESS [into the casserole, eliminating the juice] [2].

“Cookery and Dining in Imperial Rome” by Joseph Dommers Vehling, Apicius
from Cookery and Dining in Imperial Rome
by Joseph Dommers Vehling, Apicius
Dover Publications, 2012

› Combine the peas, avocado, and arugula in a large bowl, add several spoonfuls of the dressing, and toss well.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Let the steam get all up in there until your spinach is wilted and broken down to its very last compound, 5 or

“Cookin' with Coolio: 5 Star Meals at a 1 Star Price” by Coolio
from Cookin’ with Coolio: 5 Star Meals at a 1 Star Price
by Coolio
Atria Books, 2009

Deli-Style Egg Salad Prepare as directed but add 1/4 cup chopped celery and 1/4 cup chopped red onion to egg mixture.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made this today and O…M…Gee!!! So freaking good! You don’t happen to have the calorie break down of this do you? Thank you for posting this. I needed to mix my lunches up. Being stuck at home has be eating the same thing on the daily. I luckily had everything for this. I shared it on my Facebook page too so others can try it! ��

  • use japanese kewpie mayo. it’s much better.

    japanese mayo uses only egg yolks (instead of entire egg) and rice wine or apple cider vinegar, and a few other things. tastes much better than american mayo. and japanese eggs are generally higher quality with orange yolks.

  • Now I remember Ryan from an upload where he was pointing out some errors made by Unhealthy Vegan but don’t remember if I commented, ya all’s COOL, thanks for sharin’ this Chickpea “Tuna” Sandwich recipe, will be making it soon, thumbs up and Happy New Year!:)

  • I always only use Ezekiel bread. It’s the only bread I have eaten in the 20+ years I have been vegan. I like the sour dough. I have been using the Cheap Lazy Vegan’s vegan tuna with pickles and onion. Love it.

  • Im adding turmeric powder in mine!!! Can’t wait to start my journey XD Though is the avocado egg salade the same here just add avocado?

  • An easy way to cheat: make curried “egg” sandwiches instead. Blend chickpeas into paste OR crumble firm tofu into a bowl. Add may and curry powder and salt and white pepper and mix into a paste. Use as a sandwich filling with rocket between buttered bread. If it’s winter, microwave the mixture beforehand and it makes fantastic warm sandwiches. Delicious!

  • I like how he has a pen on his ear, it kinda makes everything seem more legit. Because, who needs a pen in a kitchen?, A guy that knows this sh*t that’s who.

  • Thank you for responding! I will give it a go and let you know! Hey that rhymed! Maybe we should make it a song! Ha! I just love you and your awesome recipes Connie! Thank you so much!

  • Love your channel. I watch you often. Did not know about black salt until i watched your video. Ordered some yesterday. Cant wsit to try it. Dont worry about the HATEFUL trolls. Your a wondetful cook and your helping make the world a better place. Love you.

  • Hello Connie!
    I just started following you ( I am embarrassed to say that the “Rawsome” name scared me away in the past). You are an AMAZING cook! Your family is so lucky! Please consider coming out with a cookbook!
    This “egg” salad is the best version I have triedin the past I would be afraid to be generous with the black salt. This is so good �� Thanks for sharing and inspiring!!!

  • I’m with you, baby! Ezekiel Bread is awesome for this sandwich. I also can get a vegan Jewish Rye at the Farmer’s Market which is made fresh locally in St Pete, FL and it’s great when I can get it. I also like paprika in the mix,onion salt or even a little fresh onion. Peace.

  • Hi this is my first time watching you i came across this yummy video. I just want to say Yes that how you crack and pull an egg under water that’s been my secret for years and never seen anyone else do it besides my household.

  • Ok… I gave your recipe a try and OMG!!! literally, the BEST egg salad!!! I especially enjoyed chopping the eggs larger than usual and adding the red onions were just the right flavor and crunch combo. Thank you for sharing!!!

  • In our house we’d add a sprinkle of paprika and some relish to regular eggsalad. I am going to make this and let you know how it turns out. Connie I LOVE YOU!!!! Seriously……you’re keeping me from  life of vegan boredom.

  • So weird just yesterday without seeing this I made big baguette sandwiches as I’ve just arrived in Paris and I just mash chickpeas with lemon juice using a fork and in the second one I mashed some corn in too which was really yummy, adding tomato, avocado, beetroot and some whole grain dijon mustard to the sandwich. You can also mash the avocado into chickpea mix too. And I actually mentioned to my mum that the texture kind of reminded me of tuna.

  • I have breast implant Illness and I am having my implants removed on 9/13/19. I need a post surgery diet. Then a detox diet. What do you suggest?

  • No brown mustard in your egg salad? Before transitioning to veganism I use to make my egg salad with a dash of brown mustard for that zing and spice. But that is how my parents did it too so that was the flavor I was accustomed to.

  • do 1/2 teaspoon of fresh lemon juice and 1/2 teaspoon of the mustard with her recipe.

    too much mustard and fresh lemon juice is OVERPOWERING. let the eggs shine. rest of her ingredients seem OK.

    also, if you have very powerful fresh dill don’t use too much, it can be very strong.

  • I usually mix all the ingredients except the eggs first then I incorporate the eggs in chunks as you did, also I replace mayonnaise sometime with homemade ( vitamix made) hummus for a healthier option

  • Sounds really good! Wonder if it would add flavor lightly poaching the drained chickpeas in water or broth seasoned with poultry seasoning.

  • I really do like egg salad……but I am very picky about how its prepared. The eggs have to be pulverized before I can even attempt to eat them. Something about the texture of the egg white that I can’t get over. But not sure it really matters whether its junky or smushed…..its what goes in it that counts and I love what you put in yours……especially the mustard. Can’t wait to try it! The big leaf looks great……but I also need something crunchy to go with the mush….lol. Rice cake is not bad……..or some really good grain bread. Maybe melba toast? Any thoughts?

  • I used to pulse chickpeas in a blender with olive oil lemon and onion then when it is still chunky slather it on my rye bread topped with more olive oil it was heaven god need to buy a blender

  • I love the idea of blanching the collard green leaf! Very clever! I will definitely give that a try next time I make a wrap. Would this hold up in a lunch box for a few hours or will the wrap fall apart? This recipe looks delicious! Warmly, Ester

  • Dear Connie, I am a late comer to your channel and all your food looks so great. I hope your husband is appreciative as i do envy him as little.. The egg salad looks great but if I can make suggestion, there was no nutritional information available for the recipe, which surprised me as your daughter is studying nutrition. As as experiment I tried (as best I could) to enter the recipe into the app “My Fitness Pal” as a meal but as I did not know the qty produced I had to make it only 1 serving. The results from “My Fitness Pal” are show below. Can I ask that future recipes include some nutritional info and that the recipe is included in your blog.
    Keep the recipes coming and I love your commentary as you go.
    Regards Greg

    Meal Snacks
    Number of Servings 1

    Chickpeas, Dry Usda, 200.0 g (dry) 3,163
    Vinegar, White 10.0 gram 0
    Onion, Small Generic, 50.0 Grams 84
    1 Spring Onion Generic, 200 gm 20
    CeleryDiced Organic, 0.5 cup (51g) 33
    Vegan Mayonnaise Hellman’s, 5.0 Tbsp 1,883
    Kala Namak Black Salt Spices (1/4 tsp) 0
    Black Pepper Mccormick, 0.1 teaspoon 3
    Tumeric Generic, 0.2 tsp 8
    Maple Syrup 100% 0.5 tsp 36

    1 Combine chickpeas half the onion and 1 tablespoons vinegar in a food processor
    and pulse to a dry paste
    2 Add the rest of the vegetables to the paste and fold and mix into the paste
    3 Add the vegan-naise and black Indian salt (kala namak) plus the black pepper and
    fold and mix into the paste
    4 Add maple syrup and remaining vinegar to the paste to moisten and mix as needed
    5 Additional black Indian salt and Vegan-naise can be added to suit taste

    Kilojoules 5,230
    Fat 62.2g
    Saturated 8,7g
    Polyunsaturated 35.4g
    Monounsaturated 12.8g
    Trans 0.0g
    Cholesterol 0.0mg
    Sodium 1,840.8mg
    Potassium 1,978.6mg
    Carbohydrates 134.6g
    Dietary Fiber 25.9g
    Sugars 25.0g
    Protein 41.0g
    Vitamin A 6.5%
    Vitamin C 20.9%
    Calcium 23.1%
    Iron 70.4%
    Percent Daily Values are based on 2,000 calories (8700 kilo-joules) diet. Your daily values may be higher or lower depending on your calories needs.

  • i would say 70% of the US still uses powdered garlic and powdered onion as a STAPLE in our pantry….
    just saying…..i love you Chris.. but bring it back down to a real income US level

  • Looks FANtastic! You’re right, you could melt some cheese on this and make it a Chickpea Melt! �� Going to make this ASAP and add: chopped red onion, celery or celery seed, paprika, and cayenne! How do you think this would work with curry powder and maybe some raisins or dried cranberries or chopped almonds? I’m going to have fun with this.:-) Thank you!!

  • Another triumph Connie, can’t wait to try. I’m making my own soy milk and tofu and more cheeses just now, you were my inspiration to be confident enough to try, so far so good, lol. But I’m making this tomorrow ������

  • My boiled eggs often start to turn black within 1 to 3 days. I boil them from cold, and have them boiling for 10 minutes. I put them in cold water straight out of the pan, and I leave them in their shelves in the fridge. Does anyone have any advice for me? Thanks.

  • I really enjoyed this video and definitely will make it! You really have an upbeat way of presenting your videos that makes me feel smiley long after.

  • Ok does anyone else feel deceived? This was supposedly meal prep, but EVERYTHING WAS ALREADY COOKED. “See, meal prep is easy! Just take your precooked beans, roasted carrots, hard boiled eggs, your tahini ranch, your pickled red onion…”

  • Just out of curiosity, what do you guys actually do? I know making videos aren’t your actual job. But what is test kitchen? What do you guys do? Who do you make foods for?

  • I have no problem with Hampton creek & enjoy their products, but the creator doesn’t seem to be vegan. I’ve seen interviews with Josh Tetrick, the ceo/creator, in the news for awhile and he seems very resistant to associating his product with veganism. He encouraged many people to spread the mayo on hamburgers and even served a turkey sandwich to a news anchor. Like I said, I have nothing against Hampton Creek and buy their products, but I just was curious to get both of your opinions on the antivegan attitudes the company seems to have. I’m confused by it. Are they just in it for the money? What do you guys think?

  • Hi Connie I eat that all the time but I add juice of 1/2 a lemon and fresh dill I really love it, and I love your videos thank you.

  • Chick peas make the best egg substitute. Especially if you are soy intolerent. Haven’t tried yet but my mouth is watering. Thanks just watched your mayo recipe looks yummy too.

  • Today was the first time I ever made potato salad. I never like the ones in the store. I cooked the eggs in the instant pot which made it so easy, I did the rest of the recipe exact and it turned out scrumptious. My husband loved it. too.

  • Loved this egg recipe specially speaking. For a long time i was looking for a healthy salad recipe thanks to downshiftology for making this video. Also i have an article on healthy recipes. you guys can check it out here:

  • I can’t wait to try this egg salad! I have to get some Indian black salt, but then I’m on it! When I became vegan, I think leaving eggs behind was the hardest! I’m not a big chickpea lover, although I do love hummus. So if this is as good as it sounds, I’ll be in heaven-almost (ha,ha)! Thank you, so much!

  • My mother used to wrap sandwiches and other parts of my school lunch like that all the time. This thing with cutting the wrapping in half so your sandwich doesn’t drip all over is pretty out there, though. We used to just open the parcels up and eat the sandwiches/biscuits (cookies)/whatever.

  • Oh wow Connie. You are a vegan genius. Amazing how you come up with theses vegan recipes. You are simply the best on YouTube. Thanks for sharing again. ��

  • no salmonella to worry about with egg free sandwiches…no concern about dirty hands a store food preparer might have used to make them….no $6.99 ‘cheap’ sale…remember that $1 chickpeas are not only good for hummus….so many things to make with them

  • I can see potential as a salad cream for a sweet potato salad or add a little spice to go in a cucumber and onion salad to accompany a curry.

  • Dear Connie,
    I’ve made this recipe yesterday and we eat it today. I want to thank you for this amazing recipe. It tasted so good I can’t belief it. The flavors are perfect it was a big hit.

  • I tried your egg salad recipe tonight. It was so good! Now your tuna salad is coming up on Facebook feed. I’m quite exited to try it too! Your presentation and photography amaze me. Thanks and keep the recipes coming… love from Nova Scotia

  • I made chick pea salad last week using mostly the same ingredients sans grey salt and it was delicious. yours I’m sure is next level because of your technique. I have 6 kids and 6 grandkids and part of what scared me about becoming vegan was not being able to cook for them. After binge watching your vids, I can’t wait to cook for them!
    Thank you again:)

  • I’m new to vegan food and I just made this for my mom and I. She couldn’t believe it was 100% vegan. She said she won’t be eating regular egg salad from now on. This tastes so much better and it’s amazing how similar it is to egg salad. Thanks for sharing this recipe.:)

  • Is “WITHOUT EGGS” supposed to be a positive exclamation? It’s not called the “incredible edible egg” for nothing. And if you’re using soybean products in your diet, check out the negative effects of plant-based *estrogen” that is also present in soybeans. If you’re a male, do you really want to start behaving like a female? And if you’re a female, do you really want to increase your chances of getting breast cancer?

  • Thank you so much! You have won the hearts of our family, especially my kid…we eat so much healthier. You deserve every thumb up…�� Greetings from Croatia❣

  • Connie, you are THE BEST! I feel like you are almost like my aunt or something….. been watching for years, making this for a barbecue I’m going to tomorrow!

  • I’m soooo making this Anjie. TY for sharing. I miss sandwiches. I do! lazy chick pea sandwich day here I come. 😉 are you guys on snapchat? if not please snap. it’s fun. Thanks again to both of you.:) GIANNA ♡
    FBGianna Natalia Lozada
    Snapchat Giannapower

  • I actually have black salt and haven’t even cracked it open. I bought it for a tofu scramble that I haven’t yet made but I’ll be making this salad this week.

  • I like Chris in so many ways. I will say though, sometimes when left to his own devices without other Bon Appétit folks to kind of temper him he can go a little too far down the rabbit hole and it’s hard to relate, the garlic and onion powder thing is one of many comments in this video I found hard to relate with.

  • Hi Connie look forward to trying to make this but I have one question you say you used one jar of chickpeas is that a 14-ounce a 16 oz a 32 oz jar it would sure help to know

  • Try a little Indian black salt which is actually pink, but it gives your stuff that eggy taste and smell! I also jazz it up with a little dill pickle relish. I totally drain my chickpeas and blend them dry with 1/4 of the onion, 1 tsp. vinegar, celery and ooh la la, that black salt surely makes it totally taste like egg salad! Oh YUM! And I do use mustard and vegannaise!

  • I love chickpea salad, too! I use lemon juice, celery, onion, relish and vegenaise. This is one of my favorite meals! Love your videos!

  • OMG I just made this for tomorrow’s lunches. INSANE how delicious it is! I never cared for chickpea salad sandwiches much, but my hubby loves them. But it never occurred to me to break it down this much either. NOWWWW I LOVE CHICKPEA SALAD SAMMIES! Connie, you’re such a culinary ROCK STAR!!!! I pulsed the veggies in the processor, too, about six times. I like the veggies finely minced. Carrot would be delish in this, as would red bells. NUM!!! �� New lunch (and party food) staple! God bless you, Connie. I have learned SO much from you. ��❤️❤️❤️❤️

  • chickpeas, tahini, we do this all the time in middle eastern houses. they’re a staple, but I wouldn’t say I would seek them out for that reason, because I’m bored of that cuisine lol [love it but bored with it ]

  • Kala namak actually tastes like salty egg lolll we couldnt believe it my son tasted some and asked what sorcery is this! Gonna try recipe now which type of white vinegar i have distilled white and white wine vinegar ty

  • Hello (again, yep:-))
    Would you (or perhaps someone in the know) clarify the kala namak salt?
    Is it the same as Himalayan salt (pink crystals)?
    I would really appreciate if someone would answer it.
    Thank you
    P.S. Connie, your videos are addictive!:-)

  • I made this vegan egg salad for some non-vegan friends and they were so impressed at how good it is.:0) Thank you for your great recipes, Connie!

  • I just love your channel!! I truly love this recipe idea!! I have only made hummus from chick peas, I am on this!! My profile pic is your German Salad recipe I made! Your recipes are fantastic!!

  • Her recipes are always the best with the freshest ingredients. Her tips and tricks for cooking and preparing food are super helpful. Thank you so much.

  • “In the afternoon light of a Sunday night when you’re feeling optimistic and positive about the world”, Chris no one feels optimistic and positive on a Sunday night.

  • I have a hard time finding a mayo I can eat, vegainse is so expensive here, so is just mayo but a little cheaper by 2-3 bucks. I cannot have tofu, I have to watch the nuts, seeds, ugh. I enjoy your videos ������

  • I made this yesterday for a potluck and everyone loved it! Thanks for a great recipe! I have to share it with everyone, they all want to make it:)

  • great recipe thanks for sharing.Ryan would love to see ya with a mens stylish hair cut new year resolution perhaps.BLESIINGS HEALTH HAPPINESS TO YOU BOTH.

  • Oh my gosh! I have been eating your chickpea salad sandwich recipe for the last 3 days. I am addicted to it! Delicious!! I am using your Vegan Mayonnaise recipe in it, and I can tell you that it is the best mayo I have tried!
    You are a blessing to my life. Almost 1 year Vegan in February. You are my go to person for recipes and for information that is priceless to me. You are a wealth of information Connie is my Home Ec teacher!!

  • Hi Connie, how many oz to the jar of chickpeas? I saw a jar but it was only 4 oz.’s and I knew that wasn’t gonna be enough. I’m making your recipe for tomorrow for lunch at our Regional Convention.

  • Made this…tastes superb! Thanks so much for the collard prep/wrap info! And special thanks for telling us how to massage kale for easier eating/digestion…and the addition of seaweed (use like a bay leaf) to lentils and beans when cooking for better digestion! I enjoy your channel so very much!

  • Anji and Ryan, thanks soooooo much for sharing your recipes, meal ideas, amd “what you eat” in a day videos. I’m a new vegan, and I can’t tell you how much I appreciate these videos!!! Your efforts matter so much more than you know, please keep sharing!!! THANK YOU!!!!! P.S. I LOVED THE “JUST MAYO”, So do my nonvegan children and husband. Every little step gets them closer. 😉

  • I made this and my wife and son, who aren’t vegan by the way, keep asking when I’m going to make that ” stuff ” again. So guess what’s on the menu tonight!
    Thank you Angi. Can’t wait for your cookbook.

  • Looks great! Sounds like Ryan is a bread fan, have you guys ever thought of making bread from wheat berries? They can easily be ground in a vitamix type blender or a grain mill and you can make the healthiest yummiest breads and control the ingredients. The wheat berries are very high in antioxidants when freshly ground but store bought has mostly oxidized by the time you eat.

  • I make “chickpea tofu” sandwiches. Very easy to make whisk 1 cup chickpea flour with 1 cup cold water, 1/2 tsp sea salt &1/8 tsp tumeric pdr whisk into 2 cups boiling water it will quickly thicken cook & stir 3 min. Pour into sprayed 8″ pan, let cool, chill in fridge few hours until set. Then use it however you want. Mash with a fork & mix with mayo looks just like deviled eggs! Your sandwiches look great too & I will try them! I make bread machine bread.

  • I love you guys! Thanks for the great video vegan recipes! I’m a new vegan and I am blown away by the flavors and especially the variety of spices used in vegan food! I also love how you sing a lot! I’m a school music teacher and composer and I sing a lot too!

  • I just made a chickpea salad with veganese, celery, black pepper and red grapes. I didn’t use the food processor, instead I just mashed some of the chickpeas with a fork and left some whole. I put it in whole wheat toast. It was delish!

  • I’m trying to go oil free with my vegan gluten free and it’s hard. I have a recipe for bread I’m going to attempt in the bread maker tomorrow. I’ve had the bread maker since 1997 and used it once. I hope the bread turns out great. Then I’m going to make this sandwich except use avocado instead of mayo. �� glad I found your recipe.

  • Thanks for the video! I never really liked egg salad but my girlfriend recently bought plenty of eggs for another recipe before deciding against making it. I looked up different egg dishes on Youtube and came across this video. This recipe is the perfect way to get rid of twelve dozen eggs. The only changes I’ve personally made is not using as much red onions, cooking the eggs just slightly under, and adding some garlic. My go to dish to make with the egg salad is a sandwich with pretzel buns, parmesan cheese, tomatoes, and some spring mix at the bottom. My girlfriend added just a little bit of truffle oil to the egg salad the other day and it was heavenly as well.
    Thanks for showing us your recipe again! It’s one of my go to meals now.

  • I love putting chopped up red pepper in with celery… I would never have thought to do full in it. Gonna have to give that a try! Thank you for all your amazing videos

  • It looks really good. I definitely would at least try it. I am going to make one. Can’t wait it looks so good! And I think I’m going to add some sliced jalapenos to mine. Thank you guys:)

  • This definitely looks more appealing than most chickpea salad recipes. All the others I’ve seen are really dry looking, but yours makes me want to try it.

  • I loved an egg sandwich, but eggs made me tired for 2 weeks straight, zapping my energy. I’m making this as soon as I can find that salt. I just made her veggie pate, it is so good. Easy to make. Plant food is loaded with all the vitamins and minerals, proteins and energy, share her videos.

  • chris morocco: “who even cooks with garlic and onion powder anymore”

    me: feels extremely sad and attacked

    reads comments section

    Me: feels validated

  • I’m with you girl. I am not a fan of mush mush. I need texture and bite. First time I had egg salad I was in my 20s and it was from Pret a manger. They had these herb roasted tomatoes, egg salad on baguette ��
    They discontinued the tomatoes though ��

  • Need to try this!! Looks amazing! Never used to like mayo before I was vegan because it had egg in it, but have recently tried just mayo and it tastes better than the real thing! Also I have just posted my first Vegan Art Video and it would be amazing if you could check it out <3

  • really enjoy your content. you eat and live the way ive been encouraged to implement in my life. i find it a challenge because i know no one who does it. you’ve demystified so much and with ease and I’m invigorated to try again. Lisa big hugs and thank you. ♥ another great recipe. what is that amber bottle on the sink? guess soap or lotion. would you mind sharing the brand of that, please.

  • Tried your awesome recipe today and made sandwiches for me and my hubby WOW! They were absolutely dee-lish!! Thanks for sharing. I made him guess what it was and at first he thought it might be tuna or chicken. Again, thanks for much for broadening my food horizon!!!

  • I can eat KALA NAMAK ( black salt) on anything but it could be an aquired taste. I am going to try this. Great substitute for egg salad.

  • Yummy! Didn’t have any celery so I used celery seed. Delicious on a sandwich with lettuce and tomato. As always, your recipes are the best!! Let’s all support Connie on Patreon!��

  • I am so going to make this! Anji and Ryan thanks for sharing your happy healthy vegan message. Love your chill vibe! New subscriber ��

  • My bread is Rudi’s Bakery, and I buy it only on the clearance table for half the price. I can’t have dry or coarse bread because I have sensitive throat tissues that abrade easily and become sore. I also make my own vegan mayonnaise to control the oil and salt levels. My chick pea salads are more simple than this, a little celery and roasted red pepper chopped, and that’s about it.

  • What does he mean ‘Nobody is washing lettuce’?? I wash lettuce whether it’s Wednesday or Sunday, morning or midnight. If it’s unwashed, I won’t eat it.

  • just made it with selfmade tofu-mayo: turns out sooo goood!! expecially because the soft tofu i used for this has just that awesome eggy consistancy!

  • Made your ‘tuna’ and a friend was here and said ‘lets crush up 1/4 teaspoon dried seaweed and see it give this mock tuna seafood taste’.  He isn’t vegan fully.  It did give the mock tuna a seafood taste which was fine.  You guys have the best recipe.  Everyone loved your fresh raw persimmon pie!!

  • hi Connie ive been looking for black salt but couldnt find it, i came back to see what i was not saying right seems ur salt is indian salt crrect and how do u spell the name of the inadian salt, pease?

  • looks yummy..will try with some montreal steak spice (I add that to my chicken salad) and some dried cranberries and pecans. always great ideas Kaleb!!!! ��

  • I’m going to eat this today (: I tried a chickpea sandwich before and it tasted exactly like tuna.. I think. I haven’t had tuna in a while but it reminded me of the taste.

  • Lol, I use onion and garlic powder on just about every type of meat that I broil, grill, pan fry, sauté, etc. also on any veggies I roast off in the oven. Its flavor without the hassle of chopping onion or garlic. not that its a huge production but it is certainly faster to go with the powers.

  • We also eat “mock” tuna. Like you said, it also makes me think of egg salad. Generally, I do low fat, but this sandwich is handy for work/school lunches-especially with kids. My variation: Using a food processor, chop onion, celery, dill pickle. Add drained & rinsed chickpeas, “Just Mayo”, mustard, lemon juice. Run processor. Serve on ciabatta roll, with shredded lettuce. Good options/add-ins.

  • if u add mustard and blk pepper it would be even better, if u want a gourmet taste u can add a little sesame oil. they also call this vegan tuna.

  • I made the chickpea/avocado sandwiches yesterday for lunch yesterday. Needless to say, I have to make it again today because Hubby just LOVED it! I replaced the salt with SPIKE seasoning. It’s quick, easy and delicious!! Thank you!

  • I love to make these too every once in a while. I usually process just the chickpeas then mix the other ingredients in by hand. I like to leave the chickpeas a little chunky.

  • Chris’ Tahini-ranch dressing is spectacular! If he wasn’t doing it under the auspices of B.A. he could’ve bottled it and made millions by now… but you know he’s doing it for the love of it.

  • I always boiled my eggs for 3 minutes then let them sit for 12 minutes. then run cold water over them and use a butter knife to tap on the shell all the way around the egg the egg shell comes off so easy.

  • I have been meaning to try more chickpea recipes and that sandwich will be one of them! I love egg and chicken salad and this seems like a good alternative choice to switch things up.

  • 2 tips: say “spoonsful” not “spoonfuls”… and were you aware you whistle your letter “S”? It’s easily corrected with a little practice and will make you sound more professional. The egg salad looks great!

  • I am a new vegan well I’ve been on my begin journey for three months now and I love your recipe I’m always watching them all ones new ones and I am going to try the chickpea eggs look so delicious. I never heard of it egg salt �� where do I get the egg salt ��?

  • I love just mayo! I picked up a jar when I did a 30 day vegan kickstart. I smash my chickpeas with masher for texture and I add sweet relish and curry powder. This is in my current rotation.

  • I just want to let you guys know you guys are my favorite you tubers! I really love the way you chose to spread the vegan message. I appreciate having the view from some people who are older (not to say young people don’t have valuable information as well!). So many people get so worked up and dramatic about ‘drama’ I love how level headed all of your responses are and funny!!!

  • Feels like he’s overdoing it I just do chilli+rice/stir fry+noodles or rice /pasta/ schnitzel+potatoes for lunch usually with the odd sandwich:P

  • Looks delicious. My grandma always makes hers with mayo, mustard, and sweet pickles so im going to add that when i make it. This is a great recipe and i’ll definitely be trying it!

  • I made this for my lunch today and it was delicious! Many thanks and greetings from a former Montrealer who now lives in Rome, Italy! Grazie mille and love your channel:)

  • He was so excited that it was vegan right after he finished explaining how to cook the eggs. Ah, well. I see youI see the effort.

  • I feel attacked! I always use onion powder and garlic powder! They are always around more often than onions, but I do always have a jar of minced garlic in the fridge (garlic is the best)!

  • Chris Morocco likes crispy-fried eggs and Top Gun.
    His soft-spokenness, his sharp sense of smell, and his palate make it seem otherwise.

  • It’s funny, Sundays, for me, are the least optimistic. Also, I can’t believe Chris’s favorite movie is Top Gun, I thought it’d be something like the English Patient or Citizen Kane

  • So I was curious about the tahini dressing quantities and headed over to the plan for the recipe. The whole collection looked so amazing I actually joined Scribd so I could download it. I don’t do things like that. I’m writing my own cookbook which is tough because I don’t measure; I add ingredients until it’s right. I don’t follow other people’s meal plans. But this meal
    plan looks THAT amazing. I’ve had chickpea flour in the pantry waiting to become socca for MONTHS. Now I can use this an an excuse to finally get to it. Thanks!

  • Real talk, this is the only series that i actually try out the recipes after watching. I know this is only the second video but I hope they make this a regular in the lineup!

  • I just love this eggless spread. I make it at least once a week and I know I’m always commenting on this particular video, but I just love this spread. I making it yet again today ��

  • Yay! I love chickpeas and will be making my version of this soon!!! Going to try this in a whole grain pita with spinach & tomato ad toppings…

  • Your recipe didn’t taste good. Too many flavors overpowered the egg and mayo. gentle original. The red onion is way too strong, use a sweeter Vidalia…and the chives made it too spicy!! I actually threw it out.

  • Interested in this, but had to turn it off after turning the volume to 80 (normal is 30), and still barely being able to hear it. Let me know when you reupload this with proper levels.