RV Recipe: Chickpea Smash (Vegan Egg Salad Alternative)

By:  Guest Blogger

22nd Feb, 18


If you're new to chickpeas, please don't be scared off! They are our favorite substitute for many animal-based recipes. I'm not sure how one little legume can taste like chicken, fish, or eggs [maybe that's just in my mind? ¯\_(?)_/¯ ] but they are delicious any and every way. Plus, chickpeas have almost 40 grams of protein in ONE cup!

Chickpea Smash

Made with chickpeas, turmeric, pickles, dill and a bit of vegan mayo, this mock egg salad is perfect to prep on Sunday for an energizing lunch all week!

Ingredients

  • 1 Can Chickpeas
  • 1 Tbs Vegan Mayo Omit if you're trying to avoid extra oils
  • 1 Tbs Pickle Relish insert any crunchy veggie you may like here; celery, pickles, carrots etc
  • 1-2 Tbs Chopped chives
  • 1-2 Tsp Dill weed
  • 1-2 Tsp Turmeric Turmeric is a POWERHOUSE & helps enhance the "egg" color
  • Minced/Powdered garlic
  • Salt and Pepper
  • Water
Sandwich
  • Toasted Grain Bread Look for hidden sugars in breads! You could also use a wrap, flatbread, or crackers
  • 1 Handful Leafy Greens
  • Sliced Tomato
  • Hot Sauce
  • Nooch Nutritional Yeast

Directions

  1. Grab your ingredients and a large mixing bowl. Drain chickpeas [you can save this liquid, called aquafaba to use in other vegan dishes] and pour into bowl. Smash with fork or use a food processor.
  2. Add all other ingredients except the water. Mix with spatula until ingredients are well combined. [This is a great time to begin toasting the bread] Do a taste test and adjust seasoning if need be.
  3. The mixture may be pretty thick at this point, I added a tiny bit of water until it loosened up a bit.
  4. Now it's time to plate... Add smash to bread: Top with tomato slices, Leafy greens, Hot sauce, and Nooch. Serve with fresh veggies or veggie chips!
  5. You can also cover the smash to use for work lunches. I would suggest prepping a sandwich or salad the morning of to avoid sogginess. 

Recipe Notes

This is a very versatile recipe. Once the chickpeas are smashed you can turn it into any kind of sandwich salad you like; tuna, chicken, egg etc.

About the Author

Hi there! My name is Seana! My fiance Kevin and our 3 "kids", Andro, Mordecai, and Salem, are currently living full time in a 25 foot Cruiser RV Fun Finder. We are staying in an RV park close to downtown Boise as we both work regular 9-5's. He is an insurance adjuster, and I am a full-time nanny. June of last year we left home (Ohio) to explore and experience the West. Our favorite hobbies are mostly centered outdoors; hiking, backpacking, camping, water sports, climbing, slacklining, etc. Our main goals are to practice a simple, conscious, outdoor lifestyle...which a house on wheels provides! For many this may seem a little odd, why not just get an apartment? Well Kevin and I are your typical "millennial's" in the sense that we LOVE to travel, but we were barely making it paycheck to paycheck, throwing way too much money away on rent, and trying to recover from debts. We don't like to have problems and not fix them.. so about 2 years ago we started brainstorming how would could turn that around. Both of us needed vehicles for work so it seemed like a little camper that we could pull and detach from would be our best bet. We knew replacing our tow vehicle was also out of the question...therefore our mad hunt for the perfect travel trailer, fully loaded, under 6,000 pounds began.

I've been following a plant based diet for about 1.5 years now. Cooking has always been a passion of mine, but the new challenge of eliminating animal products and working in a small space has been so fun! I started my cooking blog, ourtinykitchen.com, as a way to keep track of my recipes and to share how we make it happen in a RV kitchen. Whether it be working around 30 amps, having minimal counter space, or getting creative with small appliances... my hope is that others in the same situation will find some inspiration or helpful tips ?? 

*A version of this article was originally published on www.ourtinykitchen.com. It is published here with permission. All opinions expressed are solely those of the author.*