When I was vegetarian, one of my favorite sandwiches to get at Pret-a-Manger was the egg salad sandwich. Simple, filling and flavorful. Once I went vegan, this quick lunchtime meal was no longer an option but I still craved the flavors and textures. So I tried as many vegan egg salad recipes as I could find. I finally combined a few different recipes to come up with the perfect mix. The two key ingredients to making this egg salad successful are black sulfur salt (which gives that eggy flavor) and spiral noodles (which gives the egg-like texture). Because this recipe is made with chickpeas, it is super filling.

INSTRUCTIONS

1- Cook noodles, according to package, drain and set aside to cool.

2- In a large bowl, mash about half of the chickpeas with a fork until flaked in texture.

3- Stir the turmeric and mayonnaise together in a separate bowl.

4- Stir in the celery, green onions, pickles, bell peppers, mayo mixture and garlic into the chickpeas until combined.

5- Stir in the mustard, dill and season with lemon juice, salt and pepper, adjusting quantities to taste.

6- Take half of the mixture and add it to the food processor, pulse 6-8 times to create a loose paste.

7- Stir paste back into original mixture.

8- Separately, add the noodles to the food processor and pulse until slightly broken into small bits.

9- Mix noodles into the chickpea mixture, taste once again and season with more lemon juice, salt and pepper as needed.

10- Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad.

I like to make this vegan egg salad into a sandwich with arugula, or eat it over a bed of kale (or other leafy greens) dressed with lemon juice, salt and pepper. This is also a great recipe to serve at parties on little crostinis.