Sam I Am 'Egg' Salad
Quick and easy to prepare and also healthy and delicious!
Ingredients
- 2 14.5 oz can Chickpeas
- 1 can Hearts of palm
- 2 Large ripe avocados pitted
- ½ cup Nutritional yeast
- ½ cup Vegan mayonnaise
- ½ cup Sweet pickle relish
- 4 tsp Dijon or spicy brown mustard
- 2 Tbsp Apple cider vinegar
- 1 tsp Black salt
Instructions
- Drain chickpeas. Mash with potato masher or fork leaving it a bit chunky.
- Drain hearts of palm. Dice into chunks. Set Aside.
- Peel and mash the avocados with a fork.
- Mix together the chickpeas, avocados, nutritional yeast, mayonnaise, mustard, relish, vinegar and salt. Gently stir in the diced hearts of palm.
- Store in the refrigerator.
- Enjoy on whole wheat toast, with some sliced tomatoes and fresh crisp lettuce. Also great to make avocado toast with a kick or a great snack or appetizer on crackers topped with halved grape tomato, too!
Notes
- Keep bean water from chickpeas – it has sooo many awesome uses! Recipes coming soon here! We just used it to make vegan cheese!
- Black salt - the magic ingredient to give dishes and ‘eggy’ flavor!
- Adding the hearts of palm gives it the little bits of texture to resemble the boiled egg whites in traditional egg salad.
- organic extra firm tofu for hearts of palm
- lemon juice for AC vinegar
- diced green onions or purple onions
- diced celery
- fresh minced dill