| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canadian | Salads, Low-cal | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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