Ingredients

• Ingredients Units USM Scale 1x2x3x Chickpea Egg Salad 1 can (14oz) chickpeas, drained and rinsed (or 1 1/2 cup fresh cooked) 3 tablespoons red onion, finely diced 2 tablespoons celery, finely chopped 1 – 2 tablespoons diced pickles or relish (sweet or dill) 1/4 cup cup vegan mayo 1 tablespoon dijon 1/2 teaspoon EACH garlic + onion powder, can be optional 1/4 – 1/2 teaspoon turmeric 1/2 – 1 teaspoon fresh dill (or 1/4 – 1/2 tsp dried) salt, to taste (use kala namak for eggy, sulfur flavor) Sandwiches multi-grain bread leafy greens

Preparation

• Instructions Mash the chickpeas. Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together. Add remaining ingredients. To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice. Mix to combine. As you can see above what it will look like when it’s mixed and ready to use. If making sandwiches, layer a slice of bread with leafy greens, spread ‘egg’ salad on top of leafy greens and top with other half of sandwich bread, slice in half and enjoy! Easy and delicious! Salad serves 2 – 3 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 day.