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Close-up of creamy pasta dish garnished with herbs, showcasing a mix of textures and colours.

Vegan egg salad - high in protein and filling!

Preparation 

Preparation time: approx. 15 minutes 
  1. Mash the chickpeas with a fork 
  2. Cut the tofu and cucumber into cubes 
  3. Chop the chives and onion.  
  4. Mix everything together and stir in the remaining ingredients. 
 nutri+ wishes you bon appétit! 
 Created by: veganwings_
1 tin of chickpeas 
4 medium-sized pickled cucumbers 
1/2 natural tofu 
1-2 tbsp mustard 
1/2 medium-sized onion 
5-6 tbsp vegan Caesar sauce 
1/2 bunch chives 
1 tsp Kala Namak salt