Mock egg salad

6 Servings

Ingredients

Quantity Ingredient
19 ounces Can chick peas, drained
¼ cup Tangy Boiled Dressing recipe
¼ cup Chopped celery
½ teaspoon Basil
¼ teaspoon Curry powder
¼ teaspoon Garlic salt

Directions

Real egg salad contains quite a bit of fat from the egg yolk. This version provides the egg salad taste and protein with almost no fat.

Serve it stuffed in a tomato on a lettuce leaf, or open-faced on whole wheat toast, garnished with cucumber slices.

(ER Note: try making one or two servings at a time and freeze extra chick peas in meal-sized amounts.) Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended. Food processor may be used but a coarse texture is more like a real egg salad.

⅓ cup serving 98 calories 15 g carbohydrate, 5 g protein, 2 g fat ½ protein choice, 1 starchy choice Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93

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