Since we have embarked on our meatless/vegan-ish journey and since putting my request out there for my readers to send in their favourite recipes to challenge me in my little galley, I have received almost exclusively vegan recipes.  It would seem that a good number of you are pursuing life with the same mind set as we are…that is…reducing animal protein, eating less meat, while doing our part for the planet. This is really a good thing, so thank you from the bottom of my healthier heart.

Liz’s submission – Eggless Egg Salad – was one of the most interesting in that it actually had such a similar taste and aroma of real egg salad.  I’ve used chick peas for a sandwich mix before (recipe here).  Now that I have such a delicious easy vegan alternative to traditional mayonnaise (that recipe here), this new sandwich mixture  will be the perfect addition to my plant-based data base.

I love using pita bread for sandwiches (my latest vegan pita bread crush here) and if you, like us, make your own sprouted grains, they too add so much to a simple and otherwise ordinary sandwich. I sprout seeds routinely while boat bound.  They take up so little space and are super easy to grow (my sprouting experience here). On land I use a mason jar with vented lid.  It sits on my counter then when ready, usually only 2-3 days, it goes in the refrigerator for a week’s supply of tasty and nutritious bits.  If no bread is available (oh the shame!), I love using lettuce leaves for a super light and healthy veggie wrap. And to think of it, wouldn’t this make a sweet presentation scooped into little endive boats?

Because my focus is to keep things simple in my galley – boat or land-based – with simple readily available ingredients, I rarely post recipes with exotic fixings.  This recipe however calls for black salt or kala namak.  Never heard of it?  Neither had I but it adds that extra special something.  Perhaps it’s the reason for that real eggy flavour.  I found mine on Amazon but you  might be able to find it in larger centres or specialty stores.  Leave it out if you wish because really…look at all those healthy ingredients…pretty darned tasty regardless.

The quantity this recipe makes is perfect for sandwiches for the two of us for the week. It keeps very well refrigerated for several days and I have frozen it and found it holds up very well when thawed.

A delicious way to begin your day transformed into  a bowl meal  with addition of cooked quinoa and chopped avocado, a drizzle of salad oil and a squeeze of lemon. So light and fresh!

And I love this chopped salad presentation, perfect for a light and healthy lunch. Add some roasted potatoes, chopped peppers, tomatoes and avocado. Garnish with  olives, parsley and chopped chives and a good grind of pepper.  Like a rainbow on your plate.

Liz’s Vegan Eggless Egg Salad

Creamy eggy and you may even fool your egg salad lovers.
Course Salad
Servings 12 4 tbsp servings
Calories 162kcal


  • food processor (optional but not entirely necessary) see Galley Kat Notes below


  • 1 Cup Cooked chick peas Well drained (**see Galley Kat Notes below)
  • 1 Cup Firm tofu
  • 2 Spring onions Thinly sliced
  • 1 Celery stalk Diced
  • 2 Tbsp Capers Minced
  • 2 Tsp Garlic powder
  • Zest of 1 lemon
  • 1 Cup Vegan mayonnaise
  • Turmeric For colour (***see Galley Kat Notes below)
  • Black salt (Kala namak) To taste
  • Salt and pepper To taste


  • In a large bowl mash chick peas leaving some pieces for added texture. If using a food processor, pulse until most but not all chick peas are broken up.
  • Crumble firm tofu in with the chick peas and mix together. You want the texture to be similar to egg salad.
  • Add onion, celery, capers, garlic powder and lemon zest and stir to combine.
  • Stir in mayonnaise, adding a touch more as needed
  • Sprinkle with turmeric, stirring mixture as you go, until you reach a yellowy eggy look.
  • Season with black salt if using and salt and pepper to taste

Galley Kat Notes:

*When no food processor is available or when we’ve had no access to electricity I use a  fork or my pastry cutter to mash the chick peas.
**If you make your own vegan mayo with aquafaba (my recipe in the link above), save the drained juice from this recipe.  It can be frozen in ice cube trays and saved for future use.
***The turmeric is for colour only, so add tiny amounts until you have that perfect yellow egg salad look 


Serving: 4Tbsp | Calories: 162kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg


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