Vegan Chicken and Egg Salad
Indulge in the ultimate plant-based twist on a classic favorite with this Vegan Chicken and Egg Salad. Made with hearty crumbled tofu and chunky chickpeas, this recipe delivers the perfect balance of texture and flavor while staying entirely egg-free. The creamy dressing, made from vegan mayonnaise, Dijon mustard, and a hint of tangy lemon juice, is brought to life with a sprinkle of turmeric and black salt, which mimics the rich, savory taste of eggs. Crisp celery, fresh parsley, and green onions add a delightful crunch and vibrant freshness. Ready in just 20 minutes, this protein-packed salad is perfect for sandwiches, wraps, or served atop fresh greens. It’s an easy, wholesome, and satisfying alternative that vegans and non-vegans alike will love.
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Recipe Information
Ingredients
- 14 ounces Firm tofu (drained and pressed)
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 0.5 cup Vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (Kala Namak)
- 0.5 cup Celery (chopped)
- 2 stalks Green onions (sliced)
- 0.25 cup Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Start by draining the firm tofu and pressing it to remove excess moisture. This can be done by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes.
Once the tofu is pressed, crumble it into a large mixing bowl using your hands, aiming for a consistency similar to shredded chicken.
In a food processor, add the chickpeas and pulse a few times until they are roughly chopped. Do not over-process; they should remain chunky. Add these to the bowl with the crumbled tofu.
In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, black salt, and lemon juice until well combined.
Pour the dressing over the tofu and chickpea mixture. Add the chopped celery, sliced green onions, chopped parsley, salt, black pepper, and paprika. Mix everything thoroughly to ensure all the ingredients are well coated in the dressing.
Taste and adjust the seasoning if necessary, adding more black salt for eggy flavor or lemon juice for tanginess.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together, or serve immediately if desired.
Serve the vegan chicken and egg salad chilled or at room temperature, in sandwiches, wraps, or on a bed of fresh greens.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 23.1 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3014 mg | 232% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2692 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
