Vegan egg spread

Ingredients for 1 servings:

• 100 g pasta, possibly spelt pasta or gluten-free (Schär Penne)
• 120 g chickpeas from the jar (drained weight)
• 80 g mayonnaise, vegan
• 1 tbsp, leveled mustard, medium hot
• 1 tsp olive oil
• 4 tbsp almond cream (Almond Cream Cuisine) or oat cream
• 3 tbsp cucumber water, from pickled cucumbers
• 1 m.-sized pickle(s)
• ½ tsp, leveled turmeric
• some pepper
• some Kala Namak
• some garlic or chives

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

comparable to egg salad, soy-free, also available gluten-free

Cook the noodles until very soft (about 5 minutes longer), then drain, rinse with cold water, and let them drain. Briefly drain the chickpeas and purée them with the turmeric using an immersion blender (this is a bit tedious). Add the noodles and purée again until the noodles resemble small “egg pieces.” Cut the pickle into small pieces and mix well with a spoon into the purée along with the remaining ingredients and the finely chopped herbs. Do not purée any more! Gently season the mixture with kala namak until the typical eggy flavor is achieved. Since kala namak is hard to find, here’s a little tip: I got it at Edeka. This “egg salad” is also delicious for non-vegans. You can also use parsley instead of chives. This quantity is enough for about 2-3 people. The spread will keep for a few days in the refrigerator.