Vegan
Egg Salad
Ingredients
for 2 portions:
- 100
g soft cooked chickpeas
- 50
g Spirelli noodles
made from durum wheat
- ½
bunch of chives
- 100
g soy yogurt
- 2
tablespoons omega-3 oil
of your choice
- 2
tsp Dijon mustard
- 1
tbsp nutritional yeast
- 1
level teaspoon turmeric
powder
- 1-2
tsp Kala Namak (black salt)
- freshly
ground pepper
Preparation:
Cook the noodles very soft. Cook for
approximately twice the cooking time,
as stated on the pack. Then put off
the noodles and chop coarsely. Mash
the chickpeas with a fork roughly,
mix with the pasta. Wash the chives,
cut into small rings and mix with
the pasta and the chickpeas mixture.
Produce
a vegan mayonnaise from the soy yogurt,
omega-3 linseed oil, mustard, nutritional
yeast, turmeric and 1 teaspoon Kala
Namak. For all ingredients, whisk
until no more oil is visible. Add
the mayonnaise to pasta and chickpea
mixture and stir gently. Season with
pepper and Kala Namak and leave for
an hour in the refrigerator. Serve
chilled!
European
Residents: You
can buy Dr.
Johanna Budwig Omega-3 Oil at
dr-johanna-budwig.de
from
the Budwig Foundation, Germany
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