Vegan „Egg“ Salad

Ingredients

• 150g uncooked white pasta (ideally fusilli or penne)
• 220g cooked chickpeas, drained
• 80g vegan mayo
• 1/2 tbsp turmeric
• 1 tbsp German mustard (not Dijon or English)
• Pinch of pepper 
• 1 tbsp kala namak (Indian black salt)
• Fresh chives 

Cook the pasta in salted water longer than the instructions say, until they are really, really soft. Italians should be insulted! Drain the pasta and wash it with cold water so it cools down quicker.

Add the drained chickpeas to a bowl with mayo, mustard, turmeric, and the cooked pasta. Mix with a spoon first and then start to blend it with a hand or immersion blender. The mix should be „wet“, but not too homogeneous. Or however you prefer to eat your „egg“ salad.

Finely chop some chives and add them to mix as well as pepper and kala namak to taste – the latter is non-negotiable, as it adds that typically eggy flavour.

You can eat the salad immediately or let it sit for about an hour in the fridge before serving.

It will be the star of your next easter brunch or any other event that you’re hosting!

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