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Chunky vegan egg salad sandwich filling made without tofu using chickpeas and gluten-free pasta.

Vegan Egg Salad with Chickpeas

Spoonie Chef Daan
This Dutch-inspired vegan egg salad with chickpeas is creamy, slightly chunky, high in protein, and completely tofu-free. Made with gluten-free pasta, vegan mayo, and kala namak for authentic eggy flavour, it’s an easy spoonie-friendly sandwich filling that’s budget-friendly, freezer-friendly, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 cups

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
 

  1. Cook pasta until it’s very soft (i.e. overcook it).
  2. Drain chickpeas.
  3. Add all ingredients to a bowl and mash with potato masher or food processor.
  4. Be careful not to over-blend; you want the mixture to still be a bit lumpy.
  5. Transfer into an airtight container and refrigerate before use.

Notes

I tested this recipe using Albert Heijn Gluten-Free Fusilli and Remia Like! mayo. Different gluten-free pastas and vegan mayonnaise brands may affect the final texture, especially after freezing.
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