When I first heard about Egg Salad I was a little hesitant because it seemed a bit gimmicky.
The recipe itself sounded really simple but the ingredients are really complex and it’s a lot of work to get the whole egg salad ready to eat.
I ended up going with the best egg salad recipe out there: a simple but delicious and easy to make egg salad.
And when you’re out of time you can use it as a quick meal or serve as a healthy appetizer.
Egg Salad Recipe Ingredients for an egg salad: 1 can of organic chickpeas (about 2 cups)1 tablespoon lemon juice1 tablespoon olive oil2 tablespoons chopped parsley1 tablespoon dried oregano1 tablespoon minced garlic2 teaspoons chopped parsnip Optional: 2 tablespoons organic coconut milk1/4 cup raw cashews, or other non-dairy milk (I used unsweetened organic coconut, but you can substitute coconut milk)2 tablespoons nutritional yeast (I also used this brand)Directions:Preheat oven to 400 degrees F. Line an 8 x 8 inch baking dish with parchment paper.
Wash and dry your chickpea noodles and place them in a large bowl.
Add the lemon juice, olive oil, and parsley and toss well.
Then add the chickpeasi and mix well.
Pour the chick peas mixture into the bowl of the prepared baking dish.
Bake for 15 minutes.
Remove from the oven and let cool for 10 minutes.
In a small bowl, combine the coconut milk, nutritional yeast, and garlic.
Place the chicken in the fridge for about 10 minutes before you want to serve.
Make the egg salad and serve.