Title: Mock Egg Salad
Categories: Salad Lowcal
Yield: 6 Servings

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

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

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