When I lived in the UK, during still vegetarian days, I used to get these for lunch all the time. Everywhere in the UK there are shops selling prepackaged sandwiches, Boots the Chemists, Marks and Spencers, Greggs the Bakers to name just three. This isn't something that I've seen happening anywhere else in the world, little plastic triangles filled with ready made sandwiches, something curiously British. There was always a vegetarian option, and most usually Egg Salad, with or without cress which is what I usually got. Now, eggs are out of the question but thanks to the magic that is black salt, the savoury sulfuric taste to satisfy my craving is not.This is super simple and very tasty. Its obviously not the same as the real thing, but it hits the spot.
Chickpea “Egg Salad” Sandwich Filling
Makes 1 C
1 C Chickpeas – roughly mashed
2 T Vegan Mayonnaise
1 t Grain Mustard
½ t Cumin
¼ t Black Salt
¼ t Paprika
¼ t Onion Powder
1/8 t Turmeric
1 t fresh Parsley – Finely Chopped
Mix all together with a fork. Done. Use on sandwiches, crackers, wraps etc. On a completely unrelated note - Go check out Hezbollah Tofu if you haven't already - shameless plug time - the blog which is veganising Anthony Bourdain's Les Halles Cookbook for charity. I'm taking part in this project and received my recipe to veganise the other day. Watch both these spaces. If you'd like to participate, there is an email address on the link.
and as requested, a shameless plug for another website - If you'd like a bunch of great (well 10) recipes from great cookbooks for free - head on over to Vegan.com where Erik has put together a selection from some of the best vegan cookbooks on the market, how cool!