Eggless Egg Salad

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Eggless Egg Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 300
Protein: 10-20g
Fiber: 5-10g
Servings: 4
Calories: 269kcal


  • 2 cups Chickpeas (from the can, drained and rinsed)
  • 1/2 cup Avocado
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin (ground)
  • 1/4 tsp Turmeric (ground)
  • 1/4 tsp Sea Salt
  • 2 stalks Celery (diced)
  • 8 ozs Tofu (extra firm and drained)
  • 1/4 cup Almonds (chopped)


  • Add the chickpeas, avocado, chili powder, cumin, turmeric and sea salt to a food processor and process until roughly chopped. Transfer to a bowl. Add the celery and stir to combine.
  • Place the tofu on a plate and pat dry with a paper towel. Press gently to remove excess liquid then break it into large pieces. Add it to the food processor and pulse until roughly chopped.
  • Transfer the tofu to the bowl with the chickpeas and add the chopped almonds. Mix well and enjoy!


  • No Almonds

    Use walnuts or sunflower seeds instead.
  • Leftovers

    Store in the fridge up to 5 days.
  • More Greens

    Serve over a bed of arugula, spinach or kale.


Serving: 4g | Calories: 269kcal | Carbohydrates: 28g | Protein: 15g | Fat: 12g | Cholesterol: 0mg | Sodium: 193mg | Fiber: 10g | Sugar: 5g | Vitamin A: 316IU | Vitamin C: 4mg | Calcium: 239mg | Iron: 4mg

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