Recipe - Mock Egg Salad

19 ounce Can chick peas, drained
One fourth cup Tangy Boiled Dressing recipe
One fourth cup Chopped celery
One half teaspoon Basil
One fourth teaspoon Curry powder
One fourth teaspoon 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 openfaced 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 mealsized 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