There are lots of vegan "Egg"-salad or No-egg-salad recipes out there. As I can't follow recipes anyway I just made a version of my own, vaguely remembering what other people use and what I used the last time when I made one (I think I used a recipe back then). I added raw zucchini to have a more fresh taste.
- small can chickpeas
- 100g pasta
- one small finely grated zucchini (or half a medium one)
- a few spoons vegan mayo
- salt (if you have use kala namak but be careful)
- parsley
Cook pasta al dente and let cool a bit. Drain chickpeas and smash with a potato smasher or a fork. You can smash the pasta too if you want to, to have this egg-salad consistency. I had small mezzo pennones so I didn't want to smash those beauties.
Mix chickpeas with mayo and parsley, salt slightly.
Then add the finely grated zucchini and pasta. Mix thoroughly and season to your taste. Cool the salad in the fridge for at least 30 minutes
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