Eggless Egg Salad
A tofu-free vegan egg salad that delivers on flavor and texture!
Servings: 4 -6
- 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
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.
Can serve immediately, but flavors get better when refrigerated overnight in an airtight container.
Recipe Source: Health Nut Nutrition