Creamy Chickpea Eggless Egg Salad Sandwich

🥘 Ingredients

• chickpeas 3 15-oz cans
• vegan mayo ½ cup
• yellow or Dijon mustard 2 Tbsp
• dried dill 1 tsp
• ground turmeric ½ tsp
• Kala Namak or black salt ½ tsp
• black pepper ¼ tsp
• dill pickles ½ cup
• celery (optional) 2 stalks
• green onions or red onion (optional) ¼ cup
• nutritional yeast (optional) 1 Tbsp

1. 1

   Dump the rinsed and thoroughly drained chickpeas into a large mixing bowl . Use a potato masher or the back of a sturdy fork to mash them until mostly broken down to mimic chopped egg whites, but with a few whole pieces left for texture.
2. 2

   In a small bowl , whisk together the vegan mayo (up to 2/3 cup for extra creaminess), yellow or Dijon mustard , dried dill , ground turmeric , Kala Namak or black salt , and black pepper until evenly combined.
3. 3

   Fold the dressing, finely chopped dill pickles , and any optional add-ins: finely diced celery (optional) , finely minced green onions or red onion (optional) , and nutritional yeast (optional) into the mashed chickpeas until everything is evenly coated. Taste and adjust the salt or mustard to your liking.
4. 4

   Let the salad chill in the fridge for 20 to 30 minutes before building the sandwiches to allow the dried dill to hydrate and flavors to marry.