High-Protein Vegan Egg Salad with Chickpeas
Vegan | GF | High-protein | Soy-free | Nut-free | No rice
Quick, creamy, easy… this high-protein vegan egg salad is all of this and more. And it tastes just like the real thing. Slather it on a gluten-free bun or wrap, and you’ve got a perfect spoonie-friendly lunch in no time at all.
When my children were little—long before eggs became prohibitively expensive—I used to make egg salad all the time. It was quick, easy, and a cheap source of protein. That, and my daughter loved helping me. It was messy, but the memories we created were worth it.
Then, I adopted a 100% plant-based diet, and egg salad was one of the things I missed most in those early days. Until I found a recipe for a vegan egg salad. Finally, I could satisfy my egg-salad cravings again.
Of course, being the kind of person who can never leave a recipe well alone, I started playing around with it immediately. Eventually, this led to my very own recipe. Vegan, allergy-friendly, and easy on your wallet.
Because Spoonie-life is expensive enough already.
Why You’ll Love This Vegan Sandwich Filling
This isn’t your ordinary vegan egg salad. It’s better—even if I say so myself. It’s easy, tasty, and very Spoonie-friendly: no chopping, no braining. Just gather a few ingredients and let your food processor do the work.
But no worries if you don’t have a food processor: a potato masher (or even a fork) works just as well. This recipe is forgiving. And adaptable.
And unlike most vegan egg salads, you can actually batch-prep and freeze it.
Oh, and did I mention how budget-friendly it is? This recipe won’t burn a giant hole in your wallet. Because we deserve affordable food that’s both nutritious and tasty.
Spoonie Tips For Dutch-Inspired Vegan Egg Salad
- Use chickpeas from a tin or jar.
- Batch prep and freeze (find out how in the ‘How to Store’ section).
- Dried herbs are fine. So is garlic powder or garlic paste.
- Shortcuts are a Spoonie’s friend.
- Standing is optional.
Chickpea Egg Salad Ingredients
This recipe uses only a handful of ingredients, most of which you probably already have in your pantry: chickpeas, gluten-free pasta, vegan mayo, and some seasonings. That’s it.
And I can almost hear you wonder: no tofu?
That’s right: this is a high protein vegan egg salad without tofu. It uses chickpeas and overcooked gluten-free pasta instead. And the pasta is not just a cheap filler (though it does help in that department, too). It actually helps mimic the texture of traditional Dutch egg salad.
The only ingredient you might not have on hand is kala namak (also known as Himalayan black salt). This is the ingredient that gives vegan egg dishes their eggy flavour. Skipping it or substituting it with any other salt will not give you the same results.
Just a heads-up: I personally had a pretty hard time sourcing it, as none of the supermarkets around here carry it. I ended up ordering it online, as that seemed to be my only option.
How To Make Vegan Chickpea Egg Salad
Vegan Egg Salad with Chickpeas
Equipment
- 1 potato masher or food processor
- 1 bowl
Ingredients
- 1 cup gluten-free pasta
- 1 cup chickpeas cooked
- ½ tsp turmeric powder
- 1 tsp kala namak
- 150 g vegan mayonnaise
- Seasonings: parsley, chives, garlic, pepper to taste
Instructions
- Cook pasta until it’s very soft (i.e. overcook it).
- Drain chickpeas.
- Add all ingredients to a bowl and mash with potato masher or food processor.
- Be careful not to over-blend; you want the mixture to still be a bit lumpy.
- Transfer into an airtight container and refrigerate before use.
Notes
Vegan Egg Salad Variations
- Use fresh dill instead of parsley and chives.
- Add smoked paprika or chilli flakes for a spicy kick.
- Want some crunch? Add finely chopped gherkins.
- To turn it into a creamy spread: blend until completely smooth.
Serving Suggestions
There are so many ways to serve this plant-based egg salad, I can’t possibly mention them all, but here are some of my favourites.
- It’s the perfect vegan sandwich filling: slather it on a slice of bread and enjoy.
- Serve with gluten-free crackers or grissinetti on a vegan or vegetarian grazing board.
- Add it to your vegan lunch meal prep box.
- Or just eat it by the spoonful, straight from the container. No judgement here.
How To Store This Plant-Based Egg Salad
This Dutch-inspired vegan egg salad keeps 3-4 days in the fridge in an airtight container, but it may thicken slightly over time. If needed, stir in a little water, one spoonful at a time, until it reaches your preferred consistency again.
For freezing, I recommend using a corn-based gluten-free pasta and a thick, commercially prepared vegan mayonnaise. Some vegan mayos separate after thawing, which can affect the texture. I tested this recipe using Remia Like! mayo and AH Gluten-Free Fusilli.
Allergy Information
Free from: Dairy, Gluten, Eggs, Nuts, Soy, Sesame
Important: Always check labels for allergens and cross-contamination risks
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy this easy vegan potato salad, or these gluten-free vegan Dutch pancakes.
Frequently Asked Questions About Vegan Chickpea Egg Salad
Vegan egg salad gets its egg-like flavour from kala namak (Himalayan black salt), which contains sulphur compounds that give it its characteristic smell and taste.
Yes. Chickpeas are a natural source of protein, which makes this chickpea egg salad a high-protein sandwich spread.
Absolutely. It keeps well in the fridge for up to four days, and in the freezer for several months. This makes it very useful for packed lunches and meal prep boxes for low-energy days.
There are many ways to serve chickpea egg salad. On a gluten-free sandwich or toast, on crackers, or as a dip with breadsticks, strips of cucumber, or bell pepper, to name just a few.
Want more simple, comforting recipes that work on low-energy days?
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