1 can of garbanzo beans
2 – 3 cloves garlic, chopped
2 Tbsp lemon juice, freshly squeezed
1/4 cup vegan mayonnaise
1 1/2 tsp mustard
1 tsp Worchester sauce, gluten-free
1 tsp turmeric
1/2 tsp dill, dried
1/4 cup celery, finely chopped (optional)
1/4 cup relish (optional)
1/8 cup red onion, finely diced
1/8 cup parsley, finely diced
1 tsp pink Himalayan salt
fresh black pepper to taste
Put all ingredients in the blender or food processor except celery, relish, onion, and parsley. Blend till you reach desired consistency. If you leave it a little chunky it will more closely simulate eggs. Stir in celery, relish, onion and parsley. Garnish with paprika.
Put the No-Egg Salad on toasted gluten-free, vegan bread or crackers.
***We usually use dried garbanzo beans. Soak the garbanzo beans for 6-8 hours, rinse and cook in an electric pressure cooker set for 20 minutes. Drain and peel off the outer shell. Use 2 cups of cooked garbanzo beans in above recipe instead of the canned beans.