Egg spread or Egg Salad is a classic recipe in Austrian cuisine. This vegan variant tastes very similar to the original and has a good portion of protein on board thanks to the chickpeas.
about 500 gr.
duration: 30 minutes
Ingredients:
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Preparation:
- Boil the noodles in enough salted water until soft, wash them off with cold water and chop them up with a hand blender or a good chopper or, even better, chop them relatively finely by hand.
- Puree the mayonnaise, chickpeas, capers, mustard, indian black salt and turmeric with the hand blender or a stand mixer.
- Finely dice the pickles and onions. Mix all ingredients together and sprinkle with freshly cut parsley or chives to serve.
- In case the consistence is to firmly, just add some of the chickpea water.
enjoy your meal!