Vegan & fatfree 'egg' salad made from chickpeas

salads

salad with (sweet) potatoes | salad with legumes

Jump to Recipe

A fresh, flavorful twist on the classical egg salad made from… chickpeas! In this plantbased salad the chickpeas are perfectly mimicking the eggs. The creamy dressing, crafted from aquafaba and potato, is light yet rich, adding just the right balance of flavor. To elevate the experience, I’ve added refreshing cucumber bites, pickled in a blend of lemon and lime juice. It’s a satisfying, fatfree option perfect for any one following the Medical Medium protocol! Or if you follow any kind of fatfree diet.

Ingredients

Chickpeas – You will use 1 can in total . First you take the aquafaba and ⅜ cup of chickpeas for the mayo dressing. What’s left forms the base of your salad.
Cucumber – Depending on the size you’ll need about ¼ to ⅓.
Lemon en lime – You’ll need both 1 lemon and 1 lime for pickling the cucumber. And 1 lemon to make the mayo dressing.
Chives and parsley – Together about a handful or a ¼ cup.
Paprika powder and black pepper
Potatoes – You’ll need about ⅜ cups: cooked, mashed and cooled. If you don’t have that in the fridge you need to steam some in cubes for about 20 minutes. This is not calculated in the time needed for this recipe.
Mustard – You’ll need 2 tablespoons of this homemade mustard. Its really easy to make by grinding and mixing mustard seeds with lemon juice and water.
Celtic sea salt – To taste, but as low as possible for MM

FAQ’s

Is this salad vegan?

Yes.

Is this salad Medical Medium?

Yes, it contains no eggs and is also completely fatfree. The dressing contains no, nuts or fatty seeds and is made without vinegar.

Is this salad AIP paleo?

No, chickpeas are legumes and potatoes are nightshades. The dressing contains mustard (which is made from seeds).

White bowl on a wooden board filled with fatfree and vegan egg salad, vertical orientation and zoomed in on half a bowl.

Eggsalad made from chickpeas

Marjolein

This recipe may contain

affiliate links

The perfect salad made from the best egg replacement: chickpeas. Not only vegan, but also fatfree and perfect for anyone following the Medical Medium protocol. Even the dressing is vegan and fatfree. The mustard you add is homemade and vinegar free.

Rate Pin Print

Prep Time 10

Total Time 10

Servings servings

Calories 86

Course salads

Dish salad with (sweet) potatoes, salad with legumes

Cuisine European

Holiday Easter

Equipment

1 steamer for the potatoes, only if you don't have some mashed in the fridge already
small kitchen aid or (immersion) blender
bowl

Ingredients

1 can chickpeas canned in total: take whats left when you made the dressing from the aquafaba and ⅜ cup of chickpeas for the mayo
3 tbsp homemade vegan mayo dressing use the option with mustard, also brief description below
¼ to ⅓ cucumber
1 lemon
1 lime
½ handful chives
½ handful parsley
1½ tsp paprika powder
¼ tsp black pepper freshly ground

Homemade vegan mayo dressing

½ cup aquafaba = what you usually get from 1 can of chickpeas
⅜ cups chickpeas canned use the rest of the chickpeas for the salad base
⅜ cups potatoes cooked, mashed and cooled
1 lemon for juicing
2 tbsp homemade mustard

Optioneel

Celtic sea salt to taste, but as low as possible for MM

Instructions

Wash and cut the cucumber in small pieces. Mix with the juice of 1 lemon and 1 lime. Set aside for at least an hour. This way you get pickles without vinegar. This is not calculated in the time needed. You can skip if you don't have time.
Steam a little more than 1 cup of potatoes (in cubes, when mashed you need 1 cup) if you don't have mashed and cooled potatoes already. This is also not calculated in the time needed.

Dressing

Open a can of chickpeas and drain. Collect the aquafaba.
Take ⅜ cups of the chickpeas, ⅜ cup mashed potato, the aquafaba and the juice of a lemon and blend.

Salad

Mash the remaining chickpeas with a fork (or blend them shortly in a small kitchenaid). Don't make hummus out of it, leave some chunks.
Mix with the paprika powder and 4 tablespoons of the dressing.
Mix in the cucumber chunks. Cut the parsley and chives and add.
If needed you can thin the salad a bit by adding the pickle juice from the cucumber.