No-Egg Salad Sandwich

 This recipe is great because before my vegan days I was OBSESSED with anything eggs. This smells, feels, and tastes like the real deal. 

Time: 15 minutes

Ingredient List:

Salad:

2 19-oz cans of chickpeas

3 celery stalks

1 medium yellow onion

1 tablespoon dried dill

Dressing:

1/2 C vegan mayo 
2 tablespoons Dijon mustard

3 tbsp apple cider vinegar

juice of half a lemon

1 tsp black salt (this is what provides the sulfur smell/taste, regular salt can be used if you do not have it)

1 tsp black pepper

1 tbsp sugar

1/2 tsp turmeric

1/2 tsp paprika

1/2 tsp coriander

1/2 tsp cumin

1/4 tsp celery seeds

1/4 tsp crushed red pepper 

How-to:

1. After draining the chickpeas and giving them a rinse, mash
   them in a medium bowl

2. Add celery, onion, and dill and mix together

3. In a small bowl whisk together all the dressing ingredients

4. Add the dressing to the chickpea mixture and combine
   thoroughly 

Complete the meal:

Make a sandwich with no-egg salad on toasted spelt bread and add avocado, with a handful of potato chips on the side, you now have one of my favorite meals. 

**Additions/subtractions are encouraged for this recipe since it is a combination of several others I have tried.