- Cooked chickpeas. I used about 1.5 cups. I prefer to cook beans from dry in my pressure cooker, but tinned chickpeas as fine, as long as you rinse them well.
- 3 tablespoons vegan mayonnaise, or to taste. I use Hellman‘s.
- 1 tablespoon relish, or to taste
- 1 tablespoon capers
- Kala Namak salt
I use a food processor to pulse the ingredients, but you can simply mash the chickpeas with a fork if you’re not too fussy about having a consistent texture. I like to keep this salad simple, but you can add other items such as green onions and pepper. I always add fresh chives when they are at hand. Other variations include adding some avocado to the mix. The Kala Namak salt is a key ingredient, as it gives the salad an egg flavour; it can be hard to find, unfortunately, but I’m lucky that a local health food store carries it.