These Vegan "Egg" Salad Cucumber Boats will satisfy all of your cravings! This recipe tastes just like traditional egg salad but is filled with delicious and plant-based ingredients. Super healthy, this recipe comes together in less than 30 minutes and is the perfect easy lunch meal prep that will last you all week long!
These Vegan "Egg" Salad Cucumber Boats are my favorite go-to lunch meal prep! When I first went plant-based, the idea of giving up egg salad sandwiches was so daunting! They are one of my favorite sandwiches and I immediately went to work on a recipe to replace them. These Vegan "Egg" Salad Cucumber Boats have been eaten time and time again over the past several years and I am so excited to share the recipe with you!
Check out some other healthy recipes that work great as a lunch meal prep like my Vegan Sweet and Sour Tofu and my Easy Vegan Fajita Bowl!
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Ingredients
The ingredients in this recipe are so simple, most of them you will already have in your pantry!
- Garbanzo Beans
- Chopped Celery
- Diced Onion
- Cucumbers
- Vegan Mayo
- Sweet Relish
- Kala Namak Salt
Please see the recipe card for quantities.
Instructions
To make this recipe, start by draining and rinsing the garbanzo beans. Add the garbanzo beans to a bowl and using either a fork or a potato masher, mash the garbanzo beans until they are mostly mashed but some whole beans remain intact.
Chop the celery and dice the onions, I like to keep the celery bite-sized but not tiny. I prefer the added crunch that the celery gives.
Add the celery and the red onion to a bowl and add in the relish, vegan mayo, and the Kala Namak salt. Mix until combined.
Slice the cucumbers in half and using a spoon, gently scoop out the middle flesh. You want to hollow out the cucumber boats so that you can spoon in the chickpea egg salad mixture.
After you have hollowed out the cucumbers, fill them with the garbanzo bean mixture. Store in an airtight container until ready to eat!
Hint: I love using this tool to get the perfect dice on my vegetables. That way I know that each piece is the same consistent size.
Substitutions
This recipe is easy to fit into any diet, check out some easy substitutions below!
- Keto -if you aren't on a strict keto diet, you can sub out the garbanzo beans for firm tofu. You will mash it like you do the beans and add all the ingredients to it.
- Paleo - to make this dish paleo-friendly, sub out the vegan mayonnaise as it is processed and either use a paleo-compliant mayonnaise or make your own!
- Low-Sodium - the Kala Namak salt is a salt and contains sodium, feel free to omit it however you will not get the eggy flavor that comes from the salt.
Variations
Check out some fun variations to this recipe to kick it up a notch!
- Spicy - Turn this into a buffalo egg salad by adding ¼ cup buffalo sauce and ¼ cup vegan mayonnaise.
- Deluxe - make this vegan egg salad extra creamy by adding avocado to the recipe!
- Kid-friendly - Serve this egg salad on some white bread instead of in cucumbers to make it easier for your child to eat!
Check out this Amish Potato Salad that also uses black salt!
Equipment
Equipment can have a big impact on how a recipe turns out. I love using this vegetable dicer to get a consistent chop on my veggies, and I also love using a good-quality potato masher to mash those chickpeas!
Storage
This is the perfect Sunday meal prep recipe! The cucumbers will hold up and stay crisp all week long. Fill the boats and store them in an airtight container and eat throughout the week.
These ingredients don't stand up well to freezing.
Top tip
Invest in black salt, it gives the perfect egg flavor to any vegan dish. I bought mine on Amazon and I have used it for so many recipes!
Vegan "Egg" Salad Cucumber Boats
Ingredients
- 2 cans garbanzo beans
- 3 stalks celery
- ½ red onion
- 4 cucumbers
- ½ vegan mayo
- 3 tbs sweet relish
- 2 teaspoon kala namak salt
Instructions
- Drain and rinse the garbanzo beans. Add the garbanzo beans to a bowl and using either a fork or a potato masher, mash the garbanzo beans until they are mostly mashed but some whole beans remain intact.
- Chop the celery and dice the onions, I like to keep the celery bite-sized but not tiny. I prefer the added crunch that the celery gives.
- Add the celery and the red onion to a bowl and add in the relish, vegan mayo, and the Kala Namak salt. Mix until combined.
- Slice the cucumbers in half and using a spoon, gently scoop out the middle flesh. You want to hollow out the cucumber boats so that you can spoon in the chickpea egg salad mixture.
- After you have hollowed out the cucumbers, fill them with the garbanzo bean mixture. Store in an airtight container until ready to eat!
Notes
- Keto -if you aren't on a strict keto diet, you can sub out the garbanzo beans for firm tofu. You will mash it like you do the beans and add all the ingredients to it.
- Paleo - to make this dish paleo-friendly, sub out the vegan mayonnaise as it is processed and either use a paleo-compliant mayonnaise or make your own!
- Low-Sodium - the Kala Namak salt is a salt and contains sodium, feel free to omit it however you will not get the eggy flavor that comes from the salt.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kachina says
So healthy and delicious! Amazing recipe
kaydimaggio says
Thank you!
Rachel says
I'm gonna make a huge batch of this for packed lunches this week, recipe sounds delish!
kaydimaggio says
Thank you! It is perfect for lunch!
Gianluca says
Great to find a quick and easy vegan option!
kaydimaggio says
Yes! It is so easy and quick!
Gina Abernathy says
So much healthier and without bread. This has all of my favorite ingredients. YUM!
kaydimaggio says
So glad you enjoyed it!
Chrissaysnature says
This is absolutely delicious! I love to eat it with toast as well! Highly recommend this recipe. Kala namak is a key!
kaydimaggio says
So glad you liked it!
Shelby says
I love this idea! This would make such a fun school snack for my kids (they don’t like the yellow in actual egg salad lol
kaydimaggio says
Oh this would be perfect then!
Emily says
This is a brilliant lunch idea! I love that you added kala namak, I can't wait to try this gluten-free recipe!
kaydimaggio says
I hope you enjoy!
Julia says
Yummy! A brilliant idea for weekday lunch or even after school snacks. I like the eggy flavour that the kala namak gives it - really flavourful.
kaydimaggio says
Yes, it is the perfect pick me up! Glad you liked it!
Lucy says
This is such a unique recipe. I will be having this regularly during the warm summer months. Such a light, refreshing and nutritious meal. Thank you for sharing 🙂
kaydimaggio says
Glad you liked it!
Marinela says
Thank you for sharing this amazing recipe, Kayla. Love the egg replacement in this easy on-the-go lunch idea. These vegan egg salad cucumber boats are so tasty, no need for eggs anymore!
kaydimaggio says
So glad you liked it!
Toni Okamoto says
This looks so delicious! I can't wait to make it!
kaydimaggio says
Thank you! Hope you enjoy!
Luca - Ruoka on valmis says
At home, we just bought plenty of zucchini. Would you suggest replacing cucumbers with zucchini?
kaydimaggio says
Sure! It might be a little bitter raw, I would recommend baking it for around 20 minutes.
Sue says
So tasty and I love having the salad in the boat - it makes such a fun presentation!
kaydimaggio says
So glad you like it!
Anaiah says
I love this idea! The vegan egg salad tasted amazing and putting them into cucumber boats was brilliant! I loved the added crunch it gave. This was such a light and healthy meal. I'll definitely be making it more often!
Jeannie says
You got me with vegan egg, it is something I miss and the use of chick peas or garbanzo beans are perfect. Thanks for your recipe
Andrea White says
How creative! These look awesome!
Sage says
I could snack on these vegan egg salad cucumber boats all day! It was a great combination to have for a light lunch.
Choclette says
These look such fun and sound delicious too. Great idea for a summer party. Kala namak is so good for giving that eggy flavour to vegan foods. It's a treasured ingredient in my pantry.
Gabriela Herrera says
These cucumber vegan egg salad boats are going in my meal prep rotation this week, they are so loaded with protein and just the right amount of mayo what a treat.
Cindy Mom the Lunch Lady says
Omg totally making these for lunches at work. I love both cucumbers and garbanzo beans!
kaydimaggio says
I hope you enjoy it!
Addie says
Such a delicious and easy lunch!
kaydimaggio says
Thank you!