Mock Egg Salad

Mashed chickpeas stand in for hard-boiled eggs in this no-cook salad that comes together in about 10 minutes. The texture is surprisingly close to traditional egg salad when you mash the beans coarsely, leaving some chunks for that familiar lumpy, scoopable quality.

Curry powder is the ingredient that sells the illusion. It adds a warm, golden color and a subtle savory depth that mimics the richness of egg yolks. Basil adds an unexpected herbal note, while celery brings the crunch you expect in any good egg salad. Mayo-style dressing binds everything into a creamy, spreadable filling.

Don’t over-mash the chickpeas. You want a mix of roughly mashed beans and some left mostly whole. Completely smooth chickpeas turn into hummus territory, and that’s a different sandwich entirely.

Pro Tips

• Drain the chickpeas well and pat them dry. Excess liquid makes the salad watery and dilutes the dressing.
• Taste and adjust the curry powder. A quarter teaspoon is subtle. If you want the color and flavor to be more pronounced, add a bit more.
• Let it sit in the fridge for 30 minutes before serving so the flavors meld together.

Variations

• Add a pinch of black salt (kala namak) for a sulfurous, eggy flavor that makes the mock even more convincing.
• Stir in diced red onion and a squeeze of lemon juice for a brighter, tangier version.
• Serve on whole wheat bread with sliced cucumber and lettuce for a complete sandwich.