Vegan Egg Salad

When we visited our gastroenterologist last week he said that the one problem celiacs encounter is that they focus so much on searching for gluten free products that they forget about consuming whole foods. He said that we should be sure to make meals that are high in protein. This dish uses tons of beans and lentils and even though it’s vegan it provides a fair amount of protein and iron.

One very interesting piece of information that I recently learned and kind of off topic is that beans contain a high amount of vitamin K. If you tend to get migraines and floaters in front of your eyes…like me…than you’ll want to up your intake of vitamin K. It is said to help. Let me know what you think of this tangy dish!


• 15 oz can of chick peas and 15 oz can of lentils (both drained and rinsed)

• 3 tbsp vegan mayonaise

• Green vegetables – 1 stalk of celery and 1 green onion (chopped)

• 1 large pickle (chopped)

Staples: Spices – 1 tbsp dill weed, 1/8 tsp salt and 1/8 tsp pepper


1. In a large bowl mash chick peas slightly so that some are still whole.

2. Add the rest of the ingredients and stir well. Keep refrigerated.

Serves 4-6

Easy peasy. Enjoy!


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