Vegan “Egg” Salad

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1 Can of Chickpeas, drained

60g Pasta (small pasta shells)

70gr vegan mayonnaise

1 Tbsp. of Mustard

1-2 Pickle

Chives

1 Tsp. Black Salt – Kala Namak

Salt

Pepper

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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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