Eggless Egg Salad
A tofu-free vegan egg salad that delivers on flavor and texture!
Servings: 4 -6
Ingredients
- 1 15- oz can chickpeas rinsed and drained
- 1 15- oz can cannellini beans rinsed and drained
- 1/4 cup vegan mayonnaise Veganaise or Just Mayo
- 1 green onion sliced
- 1 T capers
- Juice of 1/2 lemon
- 1 t fresh dill
- 1/2 t turmeric
- 1/4 t paprika
- 1/2 t kosher salt
- 1/4 t ground black pepper
Instructions
- Place all the ingredients in a food processor. Pulse for about 15 seconds or until smooth with a little texture remaining.
- Serve with your favorite bread, lettuce, tomatoes, etc.
- Store in an airtight container in the refrigerator.
Notes
Can serve immediately, but flavors get better when refrigerated overnight in an airtight container.
Recipe Source: Health Nut Nutrition