Description
Creamy, tangy, and homey just like your mom’s egg salad – but without the eggs!
Ingredients
Scale
- 1 15-ounce can garbanzo beans, rinsed and drained
- 7 ounces firm tofu, pressed, drained, and crumbled
- 3 stalks celery, chopped
- 5–6 sweet gherkins, chopped
- 5–6 green olives, chopped
- thick slice red onion, chopped
- lots of ground black pepper
- pinch salt
- 1 tsp. dried dill weed
- ~1 cup Nayonaise or other vegan mayo
- 4 big biscuits, cut in half (or 8 slices of bread)
- A handful of sprouts
Instructions
- In a large bowl, mash the garbanzo beans – don’t go crazy, leave some big pieces – and add the remaining ingredients. Stir it all together and let it chill for a little while.
- Delicious on bread, of course, or on top of a big pile of chopped romaine lettuce with slices of avocado on top and plenty of raw tortilla chips on the side.
Nutrition
- Serving Size: 4
- Calories: 936
- Sugar: 6
- Sodium: 1244
- Fat: 65
- Saturated Fat: 12
- Unsaturated Fat: 50
- Trans Fat: 0
- Carbohydrates: 70
- Protein: 22
- Cholesterol: 26