Vegan “Egg” Salad


1 Can of Chickpeas, drained

60g Pasta (small pasta shells)

70gr vegan mayonnaise

1 Tbsp. of Mustard

1-2 Pickle


1 Tsp. Black Salt – Kala Namak




Cook the Pasta in some salt water until “al dente”.  Set aside and let it cool off.

Then add into the food processor the chickpeas and the pasta and pulse a few times. You still want chunks.

Chopp the Chives and the Pickle.

Poor the chickpea-pasta mix into a bowl and mix it with the Mayonnaise, Mustard, Chives, Pickle, Salt, Pepper and, very important, the Black Salt.

Stir it well. It’s ready to serve! And Enjoy

Tip: If you prepare it the day before, you can bring the moist back by stirring in some rice or soy mylk before serving.

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