Vegan Egg Mayonnaise Salad (GF)

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
Cook Time 0 minutes
Total Time 10 minutes
Servings 2
Calories 394kcal
Author Rhian Williams


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

To serve:

  • 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


Calories: 394kcal