No-Egg Salad Wrap
35 minutes
A vegan version of classic egg salad wrapped in a delicious corn tortilla.
Ingredients
| 130g | chickpeas |
| approx. 250 ml | hot water |
| 1 tsp | baking powder |
| approx. 450ml | water |
| 5-10 pieces | green olives |
| sth. | spring onions |
| 1-2 tbsp | vegan mayo |
| 1 tsp | mustard |
| sth. | salt, pepper |
| sth. | Kala Namak (black salt, optional). |
| 1 | tortilla wrap |
| sth. | arugula |
| sth. | salt |
Preparation
Pour hot water over the chickpeas and add baking soda (optional). The baking soda helps to soften the chickpeas. Cover the bowl and let the chickpeas soak. Once the water has been absorbed, boil the chickpeas in a pot with about 450ml of water. Then, let them simmer on medium heat for about an hour or until the water has been absorbed. If the chickpeas are not soft enough, feel free to add a little more water and continue simmering.
Once the chickpeas have cooled, roughly mash them with a fork and transfer them to a bowl. Slice the olives and add them to the chickpeas. Add the remaining ingredients and mix everything together. The Kala Namak salt is a black salt that naturally imparts a delicious egg flavor.
Finally, serve in a wrap or lettuce leaf and fill it with arugula and other greens, and enjoy!
share recipe
