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By jackie newgent

pulse-based “egg” salad

Name: pulse-based “egg” salad
Ingredients: 1/2 cup vegan mayonnaise; 1 tablespoon nutritional yeast flakes (“nooch”); 2 1/2 teaspoons fresh lemon juice; 1 1/2 teaspoons Dijon mustard; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper, or to taste; 1 tablespoon drained, minced pepperoncini or pickled pepper of choice; 1 (15- to 16-ounce) can chickpeas, well drained*, reserving 2 tablespoons of the liquid (divided use); 1 (15- to 16-ounce) can cannellini or white beans of choice, well drained*; 2 teaspoons classic yellow mustard; 1/2 teaspoon turmeric powder; 1/3 cup finely diced celery (or fennel); 1/3 cup chopped fresh herb mixture, such as chives (or scallion), tarragon, and dill (or fennel fronds), or to taste

3 steps

If you’re an egg salad fan but looking for a vegan version of it --- or just a new-fangled twist on it --- this pulse-based “egg” salad is the answer. It’s fun to make too, since you’ll be making “egg white” salad and “egg yolk” salad, then combining them together to act like the real thing. But the thing is … this 100% plant-based version is 100% real, thanks to pulses. Chickpeas represent the egg yolk, especially when slightly smashed with yellow mustard and turmeric for a golden color. And cannellini or other white beans represent the egg yolks.

Updated at: Thu, 17 Aug 2023 12:06:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories249 kcal (12%)

Total Fat8.1 g (12%)

Carbs31.7 g (12%)

Sugars5.3 g (6%)

Protein10.9 g (22%)

Sodium472.1 mg (24%)

Fiber10.5 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupvegan mayonnaise

1 tablespoonnutritional yeast flakes

2 ½ teaspoonsfresh lemon juice

1 ½ teaspoonsdijon mustard

¼ teaspoonsea salt

¼ teaspoonfreshly ground black pepper

or to taste

1 tablespoonpepperoncini

drained, minced, or pickled pepper of choice

1 x 15 ouncecan chickpeas

well drained, reserving 2 tablespoons of the liquid, divided use

1 x 15 ouncecan cannellini beans

or white choice, well drained

2 teaspoonsyellow mustard

classic

½ teaspoonturmeric powder

⅓ cupcelery

finely diced, or fennel

⅓ cupherb mixture

chopped, fresh, such as chives or scallion tarragon and dill or fennel fronds, or to taste

Instructions

Step 1

In a large bowl, whisk together the mayo, “nooch,” lemon juice, Dijon, salt, pepper, and pepperoncini. Then whisk in desired amount (if any) of the reserved chickpea liquid (aquafaba) for a saucier texture. Add the white beans and stir with a flexible spatula while slightly smashing beans to combine.

Step 2

In a medium bowl, using a potato masher, slightly smash the chickpeas with the yellow mustard and turmeric. Add chickpea mixture to the white bean mixture and stir until it looks like egg salad.

Step 3

Add the celery (or fennel) and herbs, stir to combine, and serve. (Hint: Chives or scallions make it taste a bit “eggier.”) Enjoy as is, on a pumpernickel bagel half, or as a sandwich with toppings like tomato, red onion, and arugula or microgreens.

View on jackienewgent.com

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