VEGAN EGG SALAD (EGGLESS)
- 100 g pasta (dry weight, like Fusili)
- 1 can chickpeas (260 g), drained and rinsed
- 70 g vegan mayonnaise
- 2 tbsp pickled gherkins liquid
- 1 tbsp nutritional yeast (optional)
- 1 tbsp mustard
- 1 tbsp lemon juice
- 1 tsp soy sauce
- pinch of turmeric powder
- pinch of sweet paprika powder
- 3-4 small pickled gherkins, finely chopped
- 1 spring onion, finely chopped
- ½ bunch of chives, finely chopped
- Kala Namak (optional)
- salt and pepper, to taste
- Cook pasta in salt water (a few minutes more than usual) and rinse with cold water.
- In a mixing bowl, combine all ingredients and blend (not until it's a mash, it should be even chunky and with small pieces).
- Add gherkins, spring onion, chives and season with Kala Namak, salt & pepper to your liking.