Eggless Salad
Recipe type: Plant Based Vegan Gluten Free
Prep time: 
Total time: 
Serves: 6
A plant based version of an old classic
  • 5 cups cooked garbanzo beans
  • 1 red onion
  • 3 pickles (I like Bubbies brand)
  • ½ cup sauerkraut (I like Bubbies brand)
  • 3 stalks celery
  • ½ cup finely chopped parsley
  • 1-2 tsp cracked black pepper(or to taste)
  • 1 tsp Himalayan salt (or to taste)
  • 1 cashew mayonnaise recipe
  1. I soak a 16oz package of garbanzo beans in filtered water overnight. In the morning drain and rinse the beans, add fresh water to a large pot, salt the water to taste and cook the beans for about an hour or until tender. Allow the beans to cool completely before making this recipe.
  2. Chop red onion very small(brunoise)
  3. Small dice the pickles
  4. Chop the sauerkraut
  5. Small dice the celery
  6. Finely chop the chives
  7. Add all of the ingredients to a large mixing bowl and stir until well combined. Taste for seasoning and adjust to taste.
  8. Enjoy!
  9. Cashew Mayonnaise
  10. raw cashews 1 cup
  11. raw apple cider vinegar 1½ tbsp
  12. juice of one lemon or 2 tbsp
  13. Himalayan salt to taste
  14. water ¼ cup
  15. Place all ingredients in a high speed blender and blend until smooth and creamy
  16. Enjoy!
Recipe by Peoples Nutritional Consulting at