Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Vegan Egg Mayonnaise Salad (GF)
This Vegan Egg Mayonnaise Salad is super creamy and full of flavour - a quick yet healthy meal that's perfect for summer!
Course
Main Course
Cuisine
American, British
Keyword
chickpea avocado sandwich, vegan egg mayonnaise, vegan egg salad
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
Calories
394
kcal
Author
Rhian Williams
Ingredients
For the egg salad:
400
g
(14oz) tin of chickpeas, drained and rinsed
1
avocado, peeled and pitted
3
teaspoons
apple cider vinegar
¼
teaspoon
(Dijon) mustard
1
teaspoon
maple syrup
(or sub any other sweetener)
1
apple, cored and diced
¼
cucumber, diced
Salt + pepper, to taste
To serve:
Lettuce cups, chicory boats, pitta bread or bread
Cress, watercress
Instructions
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
Nutrition
Calories:
394
kcal