Egg Salad

This salad can be easily prepared in advance. Perfect for those stressful mornings. The sulphurous taste of Kala Namak salt closely resembles the classic egg salad.


  • 60 g pasta penne dry
  • 100 g chickpeas
  • 1 cucumber
  • 4 tablespoons Mayonnaise vegan
  • ½ bunch chives
  • 1 tsp salt Kala Namak
  • ½ tsp turmeric


  • Cook pasta in boiling water until it is overcooked (usually 5 minutes longer than stipulated on the package). Drain the noodles and cool under cold water.

  • Drain chickpeas and mash finely with Follow Your Heart Vegenaise. Then mix with the noodles and mash coarsely so that the pasta pieces can be clearly recognized.

  • Add chopped chives, turmeric and Kala Namak. Add salt to taste and stir.

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