Mock Egg Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
19 ounce: Can chick peas, drained
1/4 cup: Tangy Boiled Dressing recipe,
1/4 cup: Chopped celery,
1/2 tsp: Basil,
1/4 tsp: Curry powder,
1/4 tsp: Garlic salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp