Mock Egg Salad

This Mock egg salad is the invention of the year! It reminds me so much of the textured of the yolk in egg salad just without the smell.... It is an absolute wonderful salad or spread , and it is a complete balanced meal. The garbanzo bean is a great source for protein, iron and  fiber. 

Adding the colorful vegetables making it pretty and satisfying. 

There is really not too many options out there for a good Mock egg salad, and I must say that not only it looks very similar it tastes wonderful. It is very important to cook through the garbanzo bean flour for best results. 

Mock Egg Salad


Yield: 4-6 servings

1 cup garbanzo bean flour

2 cups water



1 tomato, cubed

1 red bell pepper, cubed

5 spring onions, thinly sliced

1/2 cup white cabbage, chopped, optional

1 jalapeño pepper, chopped, optional


1 tablespoon olive oil

1/2 lemon, juice

1 tablespoon mustard

1 teaspoon nutritional yeast




Take a sauce pot and add the garbanzo bean flour, water, salt and pepper. Heat the stove to low and whisk constantly for about 15 minutes until the batter get thickened and fully cooked.

Let it cool down completely, add the vegetables and mix.  Pour the dressing on top, mix and serve.