Chickpea “Egg” Salad

One of the dishes that reminds me of my childhood are egg salad sandwiches. My mom used to make them for me all the time on thinly sliced bread. This past weekend, I decided to make a plant based version of it, high in plant based protein. It is perfect for lunch paired with any soup or side salad!

Here is the recipe:

Ingredients:

• 1 jar (400g) of cooked & rinsed garbanzo beans, mashed
• 1/3 cup vegan mayo (add more depending on desired consistency)
• 1/2 small red onion, finely chopped
• 12 capers, finely chopped
• 1 sheet of alga nori, finely chopped
• Juice of 1 lemon
• 1 tsp garlic powder
• 1 tsp kala namak salt (gives it the egg flavour)
• 1/4 tsp black pepper
• Optional: broccoli sprouts to decorate, rinsed and drained

Preparation:

• Rinse and drain the chickpeas, then add to a pot with boiling water for 10-15 minutes. This will allow them to soften and be easier to mash. Once boiled, rinse and set aside. 
• In a bowl, add the chickpeas and mash them with a fork until chunky yet still smooth.
• Add the rest of the ingredients (except the broccoli sprouts) and mix well until incorporated.
• Serve on thinly sliced gluten free bread (toasted), or your favourite crackers. Top with broccoli sprouts and enjoy!