Cook the pasta in salted water. Don’t cook them al dente, but overcook them. That means they should be cooked very, very soft. Then rinse in cold water and allow to drain.

In the meantime, finely dice the onion and finely chop the chives.

In a bowl, coarsely mash the chickpeas and noodles with a potato masher. A food processor or hand blender can also be used for chopping. Be careful, however, because the mass should still be slightly lumpy and not a smooth mixture.

Add the onion, chives and vegan mayonnaise to the noodle and chickpea mixture. Season with mustard, turmeric and kala namak and stir. Season with salt and pepper and let it steep in the fridge. The vegan egg salad actually tastes best the next day or the day after, so it is very suitable for preparation.