Dijon Chickpea and Egg Salad

 

Vegan Egg Salad Sandwiches // Vegan Lunch Prep!

Video taken from the channel: The Viet Vegan


 

Classic Egg Salad Recipe

Video taken from the channel: Jessica Gavin


 

Chickpea “Egg Salad” Sandwich Demo

Video taken from the channel: Happy Healthy Vegan


 

Mediterranean Chickpea and Egg Salad Jars

Video taken from the channel: Half Baked Harvest


 

Chicken Chickpeas and Egg Salad|Chickpea Egg Salad| Simple Keto Friendly Recipe

Video taken from the channel: JD Spiration


 

Mediterranean Chickpea and Egg Salad

Video taken from the channel: Swathi Iyer/ Zesty South Indian Kitchen


 

Easy Chickpea Salad Recipe with Lemon and Dill

Video taken from the channel: Inspired Taste


1 tablespoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 8 lettuce leaves; Directions. In a large bowl, coarsely mash chickpeas with a fork. Add eggs and stir to combine.

Stir in mayonnaise, green onions, capers, Dijon, salt and pepper. Serve over lettuce leaves. Serves: 4 | Serving Size: 2 lettuce leaves and about 3/4 cup salad. Chickpeas (1 can) Hardboiled eggs; Celery, chopped; Sweet pickle relish; Purple onion; Mayonnaise; HOW TO MAKE EGG SALAD SANDWICH.

Making egg salad takes about 15 minutes start-to-finish. Boil Eggs – hard boil your eggs, then peel and chop the hardboiled eggs (I smash them using a fork). Smash Chickpeas – drain and rinse chickpeas, then using a for. In a small bowl make the dressing by whisking together the olive oil, red wine vinegar, Dijon and pinch of salt.

5. On a small plate place half a cup of spinach or arugula and top it with about half a cup of the chickpea avocado mixture. Slice a hard boiled egg and place it on top of the salad and drizzle with the dressing. Chickpea Egg Salad Variations: If you want to add some greens to bulk this up, I think peppery baby arugula would be great. If you want to add more protein, this would be great with salt cod (bacalao), smoked fish, grilled chicken or tuna.

This egg and tuna salad recipe with chickpeas is an easy balanced dinner idea with protein that is great for kids and families. Try this egg chickpea salad for picnics or try this salad for barbecues. Dijon, salt and pepper together until combined. Set aside; Salad.

Place the baby spinach, chickpeas. Easy Chickpea Salad Sandwich A fan favorite! This chickpea salad sandwich is a plant based way to get your egg salad fix. Tuna Salad with Egg Combine egg salad with tuna salad in this ultra-filling, protein packed creamy sandwich.

Curry Egg Salad Add 1 teaspoon curry powder for a flavorful variation. This egg salad sandwich recipe is Vegetarian. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Leftover chicken and hard-boiled eggs combined with fresh herbs and mayo make a delicious main dish chicken and egg salad, but can also be served on crackers for a tasty appetizer. 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. Place the egg in a saucepan and cover with water to a depth of about an inch over the egg. Place the pan over medium heat and bring to a full rolling boil. Cover the pan and remove the pan from the heat.

Let stand for 15 minutes. Pour off the hot water and run cold water over the egg until it’s cool enough to handle. Peel and chop the egg.

List of related literature:

Add the romaine lettuce, tomato wedges, parsley, mint, and peppers to the bowl with the onions and cucumber in the prepared vinaigrette dressing; gently toss to coat with dressing.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
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To finish this light and refreshing salad we tossed these ingredients with romaine lettuce and a simple cider vinegar and Dijon mustard vinaigrette that complemented the other ingredients but did not compete.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This goes great with Spinach Salad (here) and Nut-Free Keto Bread (here) or served over Creamy Cauliflower Mash (here).

“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
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This recipe is one of the most savory salads I know, and I love it.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
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I probably make a dozen different salad dressings, but this one with mustard is one of my favorites, especially with tender Boston or Bibb lettuce.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
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I make a similar one at least once a week with cooked kale, collard greens, or chard instead of the spinach, which is expensive and cooks down too dramatically for me.

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

Omit the bread, maybe add a little arugula or radicchio, and serve with the eggs on top just the same.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Combine the romaine, bean sprouts, green onions, and fresh coriander in another bowl and toss with 1⁄2 cup of the dressing.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
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University of California Press, 2006

Pour the dressing over the spinach and serve at once, with pita bread or Arab bread.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

In a serving bowl, layer the arugula, quinoa, vegetable and egg mixture, feta cheese, olives, and parsley.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
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Rodale Books, 2013

Alexia Lewis RD

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

[email protected]

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49 comments

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  • I first experienced chickpeas when I got a Greek salad, I believe, from Wendy’s. Was hooked ever since ���� so glad that I ran across you guys video! Presentation was very nice and looks very simple to make ����

  • Wow! I tried this recipie today and it was so bomb! I absolutely loved it and it only took me like 5 minutes to whip up! Thanks for the amazing recipie:)

  • Being from the deep south in the US I’d probably add sliced stuffed green olives, but that’s just me… oh and maybe some nooch. YOU’RE FABULOUS!

  • For the full Fresh Chickpea Salad Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/19298/fresh-chickpea-salad-recipe-with-lemon-and-dill/

  • Ohhh-so-good! Been wanting a good egg salad sandwich for eons….wasn’t quite sure how to prep it! Great simple recipe. Thank you for sharing!!!

  • I make a similar salad except I use Italian dressing and sometimes I add a little red onion or bulgar wheat. I chuckled when I saw this because sometimes you think your the only one with that idea ��

  • 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.

  • Wooow when you added black pepper…then stirred…then allowed it to saute for 2-3 minutes..those bay leaves made the difference…wooow good pieces of chicken breast…..thyme also made it yummy…i swear my mouth is water right now…thank you so much for sharing dear..see you in the next video…the notification bell is on

  • I love chickpeas, look at them juicy chicken breast yummy,this meal is rich of nutrients healthy and tasty. You can certainly cook thanks for sharing��

  • ✔️�� JD Spiration �� Ugurs friends like atdim Herkes dünyanın düzene girmesini ister. Fakat çabayı komşusundan bekler. Andre Tardieu. <*

  • Looks tasty and yummy ��…..loved watching it….great share…..thumbs up����……I’m your friend and hope you will also do the same

  • WOW looks so yummy! and great! and thank you for sharing great recipe!!
    I want to be your new friend! Can I?
    I clicked the subscribe and like button!
    Come to my channle plz!

  • 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

  • This looks so mouthwatering. I’m getting hungry now. Irresistibly delicious. thanks for sharing dear. Love & greetings, stay safe.

  • 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 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.

  • 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

  • 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.

  • Just noticed on the blog it says “2 sprigs green onion, finely *SICED*”
    Side note I made this and IT IS SO FREAKING GOOD AND EASY! Thank you for this! <3

  • Stop calling it egg salad if it isn’t egg. It’s because you’re fighting the laws of nature. Deep down you WANT eggs, cheese, milk and meat, come on now.

  • 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.

  • 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…

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

  • 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.

  • Nice to meet you. Are you a video production professional? Your video is
    so fun. I wanted to be close with you, so I subscribed and liked it!!❤️❤️❤️❤️������like15

  • 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.

  • 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!!!

  • 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.

  • Yes! Boom! Go Vegan! �� You and all the vegan chefs and foodies have proven it. Proven time and time again, that Vegan can be delicious! I will be making this recipe for sure. Lol! Thank you Lisa for sharing! Have a great day!

  • 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!:)

  • While I’m not vegan, I can totally appreciate this. I did try to be vegetarian several years ago, and was WHOLLY unprepared, and undereducated, so my diet was actually just a lot of Morningstar Farms stuff. I’m sure if I tried it now, I could do better. All in all, I liked your video, I liked your intro, awesome job!

  • 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.

  • 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.

  • 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!!

  • 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.

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

  • for the brief recipe and the cute music you’ve gained a new subscriber, keep it, and please share if i can make it as prepared meal, and for how long would it stay fresh

  • 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.

  • 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.

  • 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?

  • 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 totally looks amazing! I think I have all of the ingredients. I really like the idea of dill instead of cilantro which so many
    chickpea recipes have. I’m definitely going to try this. YUM

  • I’ve tried it and since then it’s one of my favorits!! I don’t know, the mixture of the ingedients and tastes fit perfectly together:)

  • well, i tried this today, let me tell you, my vegetarian husband and my mother who eats meat also tried it for their lunch and it was a hit! thanks so much for posting, i have been craving eggs and that’s bad.. really easy to pre make in the morning and then just prep at lunch time when you are in a rush! i’ll definitely make this again!

  • i can’t wait to try this for my work lunch when i return to work from self isolating! i struggle on what easy things to make on work days so super happy to have accidentally found this..