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



  • 100 g pasta

  • 160 g vegan mayonnaise

  • 140 g chickpeas (in a can, keep chickpea water)

  • 1 small onion

  • 2 pickles

  • 5 caper berries

  • 1 teaspoon Indian black salt (Kala Namak)

  • 1/2 teaspoon mustard

  • 1/2 teaspoon turmeric

  • pepper







  1. 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.

  2. Puree the mayonnaise, chickpeas, capers, mustard, indian black salt and turmeric with the hand blender or a stand mixer.

  3. Finely dice the pickles and onions. Mix all ingredients together and sprinkle with freshly cut parsley or chives to serve.

  4. In case the consistence is to firmly, just add some of the chickpea water. 


   enjoy your meal!


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