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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.
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.
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
Leftovers can be stored in the refrigerator for up to 5 – 6 day.