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’s become one of our family favorites! The original recipe can be found at I Love Vegan by Brittany William.

Yield: 2 cups of filling


  • 1 cup unsalted cooked red lentils*
  • 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
  • 1-2 pickles*, chopped small
  • 3 Tbsp nutritional yeast
  • 1 Tbsp dried dill
  • 1 Tbsp lemon juice
  • 3-4 Tbsp mayo*
  • 1 Tbsp Dijon mustard
  • ¾ tsp namak an Indian black salt (this gives the egg taste)
  • ¼ tsp regular or Himalayan salt
  • ½ tsp Sambel Oelek chili paste*, optional


  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.



You will have leftovers which can be frozen and added to other recipes like spaghetti sauce, soups or chili’s. Lentils should always be washed until the water becomes clear.

  • Instant Pot. Use ratio, 1 cup red lentils to 1 ½ cups water. Set on manual for 7 minutes. Let pressure naturally.



  • Can substitute pickles with about two tablespoon sweet pickle relish.