Mock Egg Salad

* Exported from MasterCook *

MOCK EGG SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 oz Can chick peas, drained
1/4 c Tangy Boiled Dressing recipe
1/4 c Chopped celery
1/2 ts Basil
1/4 ts Curry powder
1/4 ts Garlic salt

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.

1/3 cup serving 98 calories 15 g carbohydrate, 5 g protein, 2 g fat 1/2
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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