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