Egg salad crostini with chickpeas & umami kick
Preparation
10 min
Cooking
4 min
Ready in
14 min
Difficulty
Easy
Ingredients
Servings
- 1 small sourdough bread
- 200 g Chickpeas (cooked)
- 50 g Egg substitute (e.g. Tofu, crumpled)
- 1 red onion
- 6 small gherkins
- 1 tbsp Capers
- 1 tsp Mustard
- 2 tbsp Garlic mayonnaise
- 2 pinch Kala Namak salt
- Umami sprouts
- Fresh dill
- Olive oil, herbs, spices (for the bread)
These crispy crostini with creamy, plant-based egg salad are the perfect start to any meal – or a sophisticated snack for in between meals. Full of flavor, without any animal products and prepared in just a few minutes.
💡 Tip: The vegan egg salad tastes even more aromatic after a little time in the fridge – perfect for preparing!
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Instructions
Prepare the crostini
- Cut the bread into slices, drizzle with a little olive oil and season to taste (e.g. with garlic powder, paprika or herbs). Bake at 180 °C for approx. 4 minutes until crispy.
- Drain the chickpeas and roughly mash with a fork - this ensures a nice, slightly chunky consistency. Finely dice the onion and gherkins and stir in together with the mashed tofu, capers, mustard and garlic mayo.
- Season with Kala Namak salt and pepper. Kala Namak gives the mixture its authentic egg flavor - a real game changer in vegan cuisine!
- Spread the egg salad mixture generously over the crostini. Garnish with fresh dill, a few extra capers and umami sprouts - done!
