| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Oct., Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
|
15 ounce can chickpeas, |
|
|
Drained |
| 1 |
|
Stalk celery, finely |
|
|
Chopped |
| 1 |
md |
Carrot, grated (optional) |
| 1 |
|
Green onion, finely chopped |
| 2 |
ts |
Eggless mayonaise |
| 1 |
tb |
Sweet pickle relish |
| 1/4 |
ts |
Sale (optional) |
INSTRUCTIONS
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@ozemail.com.au> 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@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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