This egg-free egg salad is something incredible. And that is because of the special dark Kala Namak salt. This salt is also called "Indian Black Salt". It is pure and unrefined black salt with a unique, sulphurous taste of boiled eggs. You can make this salad with chickpeas or tofu. Just see what you like best (of structure and taste). The preparation is exactly the same.

You need this

• 1 can or jar of chickpeas, rinsed well
• Pinch (approx. 1/2 tsp) Kala Namak salt
• freshly ground pepper
• Pinch of Turmeric
• Some fresh parsley or chives, finely chopped
• 1 tbsp vegan mayo, from Hellmann's or Jean Bâton

That's how you make it!

• Puree the chickpeas briefly (coarsely) with a stick blender
• Add salt, turmeric, pepper, fresh herbs and mayonnaise.
• Fill half an avocado (or chicory leaves) with it for lunch, eat with toasted bread or spread on a seed or buckwheat cracker