This Vegan Egg Mayonnaise Salad is super creamy and full of flavour – a quick yet healthy meal that’s perfect for summer!
I’ve used chickpeas to make a vegan “tuna mayonnaise” before, which got me thinking about other ways I could use it and I started thinking about egg mayonnaise.
The chickpeas are nutty and have a great texture, along with lots of protein and fibre. If you want to add a characteristically egg-like flavour, I’ve heard adding black salt, which tastes of sulphur does the trick – so you could try that out if you’re into that kinda thing!
Instead of using tahini to make the mayonnaise part, I decided to use avocado. It adds a lovely creaminess reminiscent of mayonnaise, and is so rich that you can even make it oil-free and nut-free.
I then added some mustard, vinegar and maple syrup for that slightly spiced, tangy, salty-sweet mayonnaise flavour. I also added cucumber for freshness, apple for a sweet crunch, and you could add some cress or watercress for peppery flavour if you like.
Then just mix the whole thing together and serve either in lettuce cups, chicory boats(!), pitta bread or just between slices of normal bread. I especially love the lettuce cups or chicory boats idea, which makes this a great quick lunch, side dish or an appetiser for a party.
Looking for more easy, healthy and delicious dishes for summer? You might like my
- Edamame Pesto with Soba Noodles
- Avocado Pesto Pasta
- Sundried Tomato Pesto Pasta Salad
- Lazy Falafel Lettuce Wraps
- Mediterranean Chickpea “Tuna” Pittas
- Lazy Samosa Lettuce Cups
- Vegan “Crispy Duck” Lettuce Wraps
- Chickpea Mayonnaise Salad Sandwich
If you try out this recipe or anything else from my blog, I’d love to hear how you get on! Please give it a rating, leave a comment, or tag photo #rhiansrecipes on Instagram! I’d really love to hear any feedback – thank you!
Vegan Egg Mayonnaise Salad (GF)
For the egg salad:
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 1 avocado, peeled and pitted
- 3 teaspoons apple cider vinegar
- 1/4 teaspoon (Dijon) mustard
- 1 teaspoon maple syrup (or sub any other sweetener)
- 1 apple, cored and diced
- 1/4 cucumber, diced
- Salt + pepper, to taste
- Lettuce cups, chicory boats, pitta bread or bread
- Cress, watercress
- Place chickpeas in a bowl and mash with a fork or potato masher until broken into rough pieces
- In a separate bowl, mash the avocado with a fork until a smooth paste forms, then add the vinegar, mustard and maple syrup
- Add the chickpeas, apple and cucumber to the bowl, along with salt and pepper to taste
- Taste and adjust flavours as necessary
- Serve in lettuce cups, pitta bread or between slices of bread as a sandwich
- Best eaten within a few hours of making
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