Mock Tuna Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: 15 ounce can chickpeas,
Drained,
1 Stalk: celery, finely
Chopped,
1 medium: Carrot, grated, optional
1: Green onion, finely chopped
2 tsp: Eggless mayonaise,
1 tbsp: Sweet pickle relish,
1/4 tsp: Sale, optional
Directions:
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" 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.
Source from luhu.jp
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"
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.
Source from luhu.jp