Ever since I was a little girl, I loved making tea parties and eating little tea sandwiches. Although I was vegetarian majority of my life, the Cucumber Cream Cheese and Egg Salad sandwiches were the best at those little events I created with my family.
Now, Cucumber Cream Cheez sandwiches are very possible with Vegan Cheez but I decided to try out a version of "Egg Salad."
To be very honest, this recipe took me a few tries. BUT, I think I have finally mastered the "Egg salad," which came perfectly in time for the summer.
Bring along to your next tea party, park picnics, or the beach with a side of fruit and iced tea with orange!
Ingredients: Serves 2-4
- 1 can of Chickpeas (about 350g)
- 3 Celery stalks
- 2 Carrots
- 1 Shallot
- 1/2 Lemon (juiced)
- Bundle of Parsley (20g)
- 3 tbsp of Vegan Mayonnaise
- 1 tbsp of Dijon Mustard
- 1 tbsp of Olive Oil
- 1 tsp of Paprika
- Salt and Pepper
Instructions:
Rinse and drain the chickpeas.
Peel the chickpeas.
Mash the chickpeas with a large fork or potato masher in a medium-sized bowl.
Throw in the avocado and mash into the chickpeas.
Wash the celery, carrots, and parsley. Peel the carrots.
Dice the vegetables and cut the parsley. Add the ingredients into the medium-sized bowl with the mashed chickpeas.
Juice the 1/2 lemon.
Add the wet ingredients: vegan mayo, dijon mustard, olive oil, and lemon juice.
Add the paprika. Salt and pepper to taste. I recommend a decent amount of salt.
Mix ingredients into the bowl.
Serve immediately or store into the fridge for later.
This recipe is amazing on a bed of lettuce or on some fresh bread as a sandwich. It is delicious during the summer time and a nice change of pace from regular salads or soy products.
Try to make this salad and let me know how it tastes on Instagram @being.soulfull !
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