Egg Salad (lentil chickpea)

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This recipe won the grand prize at the Canadian Lentils Recipes Challenge. I love this recipe. It has become one of our family favorites! The original recipe can be found at I Love Vegan by Brittany William. For this recipe it’s important to cook the lentils in the proper ratio of water. (see notes below) If you use too much water, although tasty, it will result in a soggy sandwich filling.

Yield: 2 cups of filling

Ingredients

  • 1 cup unsalted cooked red lentils* (see notes below)
  • 1 cup unsalted canned chickpeas, drained or use home cooked
  • 1 stalk celery, chopped small
  • ½ cup carrot, grated
  • ½ cup red pepper, chopped small
  • ¼ cup onion, chopped small
  • 2 – 3 Tbsp sweet pickle relish or minced pickle
  • 3 Tbsp nutritional yeast
  • 1 Tbsp dried dill
  • 1 Tbsp lemon juice
  • 3-4 Tbsp mayo, or use Cashew Sour Cream or Cashew Tofu Mayo
  • 1 Tbsp Dijon mustard
  • ¾ tsp kala namak (Indian black salt) this gives the egg taste
  • ¼ tsp regular or Himalayan salt
  • ½ tsp Sambal Oelek (a chili paste or other hot sauce), optional

Instructions

  1. Mash the lentils and chickpeas together.
  2. Add the remainder of the ingredients and mix well to combine.
  3. Store mixture in fridge, in an airtight container. Keeps well up to 5 days.

Notes

Cooking the Lentils

Yield: about 2½ cups

Red lentils are a bright coral color when raw, but turn to a soft yellowish-beige when cooked. You will have leftovers which can be frozen and added to spaghetti sauce, soups or chili’s. Lentils should always be washed until the water is no longer cloudy.

  • Instant Pot Use ratio: 1 cup red lentils to 1½ cups water. Set on manual for 7 minutes. Let pressure naturally.
  • Stove Top Use ratio: 1 cup red lentils to 1¾ water. Bring water and lentils to boil, cover and simmer for 15 minutes or until lentils are soft and mushy.