Vegan Salada de Ovo
Discover a delightful twist on a classic recipe with this Vegan Salada de Ovo—a plant-based take on egg salad that's creamy, flavorful, and irresistibly satisfying. Made with mashed chickpeas for hearty texture and blended silken tofu for a velvety consistency, this recipe packs bold flavors with nutritional yeast, Dijon mustard, turmeric, and Kala Namak (black salt), which lends an authentic egg-like taste. Fresh celery, green onions, and parsley add crunch and vibrancy, while vegan mayonnaise and lemon juice create a perfect tangy balance. Ready in just 15 minutes, this versatile dish can be served chilled as a sandwich filling, on toast, or as a light and healthy side salad. Perfect for vegan, gluten-free, and lifestyle-conscious food lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas
- 0.5 cup silken tofu
- 2 tablespoons nutritional yeast
- 1 tablespoon dijon mustard
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon Kala Namak (black salt)
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
- 2 celery stalks, finely chopped
- 2 green onions, finely chopped
- 3 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground black pepper
Instructions
Rinse and drain the chickpeas thoroughly. Place them in a large mixing bowl and mash with a fork or potato masher until most of the chickpeas are broken down but still slightly chunky.
In a blender or food processor, combine the silken tofu, nutritional yeast, dijon mustard, turmeric powder, and Kala Namak. Blend until smooth and creamy.
Transfer the tofu mixture to the bowl with the mashed chickpeas. Add the onion powder, garlic powder, and paprika to the mixture and stir until well combined.
Add the finely chopped celery, green onions, vegan mayonnaise, and lemon juice. Gently stir to incorporate all ingredients evenly across the mixture.
Fold in the chopped fresh parsley and ground black pepper, adjusting seasoning as needed to taste.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld and the salad to cool.
Serve chilled on bread, toast, or as a filling for sandwiches. Can also be served as a side salad. Enjoy!
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 18.7 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1828 mg | 39% | |
*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.
