Vegan egg salad sandwich...

Sometimes, the struggle is real... I do love porridge for breakfast, or smoothie, or a bowl of yogurt with fresh fruit, but... But sometimes, I just want a sandwich, and not any sandwich either, THE sandwich from my childhood, egg paste/salad sandwich! 

How do you do that, when the eggs are off the menu?! Thankfully there is a solution, as any other person in my circumstances, you probably have two options here: tofu or chickpeas. In this case, it was the latter. The result was brilliant, even my husband, and few omnivore friends, were fooled and positively surprised with the outcome. Want to know the secret? It's kala namak salt (black Indian salt), which you can buy in most health food shops, Asian grocery shops or simply online.

Kala namak or black salt, is a kiln-fired rock salt used in South Asia. It has a strong sulphurous, pungent-smell, which reminds strongly of that of hard boiled eggs. It's used in cooking and baking to imitate the egg smell and taste.

How to make it...

Ingredients:

- 1 can chickpeas, drained (keep that aquafaba though! handy for baking)

- 1 tsp kala namak salt

- 2 cups water

Method: 

- Place all the above in a pot with water and simmer for 20-30 mins. 

- Drain the chickpeas and let them cool down. 

- I always take the skins off cooked chickpeas, while they're still a bit warm, as I believe that it makes for nicer, smoother paste/salad. 

- Mash the chickpeas with your fork, don't mash it completely, try leaving few small pieces of chickpea, to give you a bit of texture and "cooked egg yolk" like pieces.

Add:

- 1/3 cup vegan mayo (or more/less, depending on the consistency you want)

- chopped chives

- pinch of kala namak salt and black pepper to taste

Mix all well together and enjoy! 

Keep refrigerated, will keep in the fridge, in an airtight container, for up to a week.

Smacznego!

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