Egg salad without eggs? You can!
The secret ingredients make the difference
Kala Namak is an Indian sulphur salt that is particularly popular in vegan cuisine to create an egg flavour.
And the turmeric gives this salad its typical yellowish egg colour.
Cooling time: ideally at least 1 hour
Ingredients for 4-6 portions
- 150 g spirelli pasta (e.g. spelt spirelli from Alnatura)
- 350 g cherry peas, drain
- 5 tbsp vegan mayonnaise
- 3-4 teaspoons of kala namak (important for the egg flavour! 🙂 )
- 2 tsp turmeric (important for the colour)
- 5 tsp chives
- 2 tbsp mustard
- some pepper
Preparation
Roughly puree the drained chickpeas in a shallow bowl using a hand blender. There should definitely be a few pieces of chickpeas left to give the salad some texture.
Now add the pasta and all the other ingredients to the chickpeas and mix everything together.
It is best to try out the amount of kala namak salt. Take a little less, taste it, and if it doesn't taste strong enough like egg, just add a little more. But be careful, because this salt is really intense.
It is best to leave the egg salad to infuse in the fridge for 1 hour, as this is when it tastes best.
Tip: This goes well with boiled potatoes or simply serve the egg salad on bread.
Enjoy the flavour!
Your Katinka
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