Side Pannel
Mock Egg Salad
Mock Egg Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Calorie, Salads
Ingredients List
- 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
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
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
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