Though kala namak — or Himalayan black salt — is a cornerstone of South Asian cooking, cookbook creator and restaurateur Isa Chandra Moskowitz reimagines that powerhouse element right here in a vegan “egg” salad sandwich. A bit of is going a ways in terms of kala namak: Just two teaspoons of the blush-pink powder will liven up your same old chickpea salad with a distinctly eggy fragrance. That aroma, at the side of a yolky stain of turmeric, offers you the entire sensory excitement of consuming eggs, no animal merchandise required.
Where to shop for: Kala namak may also be discovered at Indian markets and on-line.
Storage: Refrigerate for as much as 4 days
Ingredients
- One (15-ounce) can no-salt-added chickpeas, tired and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup vegan mayonnaise, plus extra as wanted
- 1/2 teaspoon kala namak, plus extra as wanted
- 1/2 teaspoon flooring turmeric
- 1/4 teaspoon freshly flooring black pepper, plus extra as wanted
- 1 medium carrot, scrubbed and really finely chopped
- 1 rib celery, finely chopped
- 1/2 cup (2 oz.) finely chopped pink onion
- 8 slices whole-wheat bread, toasted
- Lettuce leaves, ideally romaine, for serving
- Tomato slice, for serving
Directions
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Step 1
In a medium bowl, use a potato masher or fork to mash the beans till the combination is chunky however with a couple of beans left complete.
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Step 2
Add the mayonnaise, kala namak, turmeric and pepper and stir till smartly blended. Fold within the carrot, celery and onion, and style, including extra mayonnaise, kala namak and/or pepper if wanted.
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Step 3
To construct the sandwiches, unfold mayonnaise on the entire bread slices, if desired. Spread about 1/2 cup of the chickpea aggregate at the backside slice, most sensible with lettuce, tomato and the rest bread slices.