| 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
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”