The quickest and easiest recipe ever...


Growing up, I love, love, LOVED egg salad sandwiches (extra emphasis for 10 year old Sarah). Going out to a diner? Egg salad. Spending the day with Grandma? Egg salad. Craving eggs, mayonnaise, and mustard? Egg salad. Honestly, any chance I had to eat an egg salad sandwich, I took it. So, as you can imagine, transitioning to a vegan lifestyle would cut out egg salad sandwiches from my life, completely. But I would still crave it. I needed it.
Back in 2012, I read online that chickpeas can work as a great alternative for egg salad and ever since then, I've created the best chickpea salad I think I can personally make. It also only takes 3 minutes, max. Reason number 38 why I love this recipe so so much.

A tiny little disclaimer: I never properly measure out the ingredients for this recipe. I just eye it. But for the sake of this post, I tried to convert my non-measuring system into actual measurements, so if something seems off when you're making this, just use your instincts.

It's seriously that easy. This is my go-to lunch when I've run out of left overs!