Mock tuna salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 15 ounce can chickpeas, | |
| Drained | ||
| 1 | Stalk celery, finely | |
| Chopped | ||
| 1 | medium | Carrot, grated (optional) |
| 1 | Green onion, finely chopped | |
| 2 | teaspoons | Eggless mayonaise |
| 1 | tablespoon | Sweet pickle relish |
| ¼ | teaspoon | Sale (optional) |
Directions
Mash the chickpeas with a fork or potato masher. Leave some chunks.
Add the celery, carrot, green onion, mayonnaise, and relish. Add salt to taste. Serve
on whole wheat bread or in pita bread with lettuse and sliced tomatoes.
For a fat-free version, substitute 2 teaspoons of mustard for the 2 teaspoons of mayonnaise.
This recipe comes from the "Food for Life" by Dr. Neal Barnard.
Posted by "JOHN & LISA DEBOVSKI" <jdebovsk@...> to Fatfree Digest [Volume 11 Issue 22], Oct. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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