Vegan Chicken and Egg Salad

Experience the perfect harmony of comfort and creativity with this Vegan Chicken and Egg Salad—a brilliant plant-based twist on a timeless classic. Made with protein-packed crumbled tofu and chunky chickpeas, this dish captures the texture of chicken and eggs while staying entirely vegan. A creamy dressing infused with tangy Dijon mustard, zesty lemon juice, and a hint of umami-rich nutritional yeast delivers bold flavor in every bite. The secret ingredient, black salt (Kala Namak), lends an authentic "eggy" taste, making it a total game-changer for your vegan kitchen. Simple to prepare in under 20 minutes, this salad is perfect for sandwiches, wraps, or served atop fresh greens for a wholesome meal. Packed with nutrients and bursting with flavor, this recipe is sure to become a go-to favorite for healthy, satisfying meal prep.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 14 ounces Firm tofu (drained and pressed)
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 0.5 cup Vegan mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Black salt (Kala Namak)
• 0.5 cup Celery (chopped)
• 2 stalks Green onions (sliced)
• 0.25 cup Fresh parsley (chopped)
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Paprika

Directions

Step 1

Start by draining the firm tofu and pressing it to remove excess moisture. This can be done by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes.

Step 2

Once the tofu is pressed, crumble it into a large mixing bowl using your hands, aiming for a consistency similar to shredded chicken.

Step 3

In a food processor, add the chickpeas and pulse a few times until they are roughly chopped. Do not over-process; they should remain chunky. Add these to the bowl with the crumbled tofu.

Step 4

In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, black salt, and lemon juice until well combined.

Step 5

Pour the dressing over the tofu and chickpea mixture. Add the chopped celery, sliced green onions, chopped parsley, salt, black pepper, and paprika. Mix everything thoroughly to ensure all the ingredients are well coated in the dressing.

Step 6

Taste and adjust the seasoning if necessary, adding more black salt for eggy flavor or lemon juice for tanginess.

Step 7

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together, or serve immediately if desired.

Step 8

Serve the vegan chicken and egg salad chilled or at room temperature, in sandwiches, wraps, or on a bed of fresh greens.

Nutrition Facts

Serving size	(940.8g)

Amount per serving	% Daily Value*
Calories	1315.8

Total Fat 62.8g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 11.9g
Cholesterol 27mg	0%
Sodium 3547.5mg	0%
Total Carbohydrate 108.4g	0%
Dietary Fiber 32.5g	0%
Total Sugars 23.1g
Protein 91.4g	0%

Vitamin D 0IU	0%
Calcium 3014.4mg	0%
Iron 23.0mg	0%
Potassium 2692.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 26.8%

Carbs: 31.8%