Smashed Chickpea + Egg Salad (Dairy + Mayo-Free)

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I love a good egg salad: the creaminess of the egg, the subtly sharp bite of onion, the crunch of celery, and the tang of mustard. But I rarely make egg salads, so I decided to change that recently…. and give the classic some updates, Whole Nourishment style. Apple cider vinegar, dill, Dijon mustard and tahini make a creamy and tart base. Plenty of crunch is added from toasted pecans and red/yellow bell pepper (or other options such as apple or cornichons - noted below recipe). And I boosted the volume of the salad with smashed chickpeas, because well, who doesn't like chickpeas?!

We've been enjoying this as a very customizable make-ahead picnic, weekday lunch option, and reliable travel companion. It's passed the test as great plane food and we also took it along on a bike ride to Lake Konstanz recently. It's hearty but fresh, crunchy and creamy, tart and sweet. And if you need an egg-free version I've listed variations for this as well below the recipe.

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We all need that go-to good, quick, and reliable lunch or packable meal; one that's as delicious on its own or with greens as it is stuffed in a sandwich or pita, one that's durable for transport and laid-back enough to hang out at room temperature when asked. This chickpea and egg salad ticks all those boxes, so I hope it wiggles its way into your lunch box sometime soon. And if you make it, do let me know your favorite variations in the comments below!

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Smashed Chickpea + Egg Salad 

Serves 3-4
Notes: I love how versatile this salad is. I'll often swap out the herbs or add diced apple or cornichons with or instead of bell pepper. Make sure to check out other swaps I like + a vegan-friendly variation below the recipe to make this your own!

• 1 1/2 cups (210 gr) cooked chickpeas (drained and rinsed if using canned)
• 1 red or yellow bell pepper, diced*
• 2 small (shallot-sized) red onions, finely diced
• Dill Tahini Sauce (recipe below)
• 1/2 tsp. salt
• 2 large eggs, hard boiled
• Optional toppings: toasted pecans, avocado, sprouts

1. Add chickpeas to a medium mixing bowl. Smash with a fork or potato masher. I like a rough smash for some texture. Make yours as smooth or chunky as desired.
2. Mix in bell pepper, onion, and salt. Stir in tahini sauce and mix well so everything is evenly coated.
3. Peel and chop eggs; gently fold into the chickpea mixture.
4. Serve over greens or in a sandwich with desired toppings.

Dill Tahini Sauce

• 2 Tbsp. tahini paste
• 3 Tbsp. apple cider vinegar
• 1/2 tsp. Dijon mustard
• 1/2 small bunch (10 gr) dill, finely chopped
• 1/2 tsp. sweet paprika (smoked works too)
• 1/4 tsp. salt
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. water

1. Whisk all ingredients together in a small mixing bowl. (You can also blend this in a mini food processor.)

Variations

• Sweet (or Tart) + Crunchy: Grapes, apple, cornichons, or celery are a great addition to or in place of bell pepper.
• Nuts: Don't like pecans? Try walnuts, slivered almonds, or sunflower seeds.
• Herbs: Tarragon or cilantro also work well
• Vegan: Omit eggs and double chickpeas. This will likely require extra dressing to prevent chickpeas from being too dry. Hemp seeds are also a great addition stirred in at the end.