Vegan German Egg Salad Aka Chickpea Dip

Introduction: Vegan German Egg Salad Aka Chickpea Dip

About: Physics teacher looking for inspiration

One of my problems trying to eat vegan is: What do I put on my bread?

Usually I eat bread 2-3 times a day, which means:

Bread for breakfast, then some sandwich to take to school, then I eat a late warm lunch and in the evening it is often bread again. I really like bread - but, what do I put on it, when it´s supposed to be vegan?

So, a while ago somebody told me about a great recipe on Pick up limes and I would like to show you my own version of it.

The taste remains me quite a bit of something called "egg salad", which my grandma used to make after Easter from all the left-over eggs.

Supplies

- 1 small can of chickpeas (cooked)

- 1 red pepper

- 1 small red onion

- 3-6 pieces of pickled cucumbers

- 1 tablespoon (vegan) mayonaise

- sunflower seeds

- optional: chives

(- salt, pepper to spice it up)

Step 1: Mix It All Together!

I like the dip creamy with a hummus-like consistency, so I put the following into my food processor:

- the complete can of chickpeas (rinsed)

- 1 tablespoon of mayonaise

- 3 large or about 6 small pickled cucumbers

- half of the red onion

Mix until creamy!

Step 2: Add Crunchyness!

To have a richer texture cut half of the red pepper into small pieces and add it to the chickpea dip.

Add some sunflower seeds, too.

To come even closer to the German egg salad add some chives.

Grab some bread and enjoy!

Will last at least 2-3 days in the fridge.

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