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Ingredientes
- 19 ounce Can chick peas, liquid removed
- 1/4 c. Tangy Boiled Dressing recipe
- 1/4 c. Minced celery
- 1/2 tsp Basil
- 1/4 tsp Curry pwdr
- 1/4 tsp Garlic salt
Direcciones
- 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 possibly open-faced on whole wheat toast, garnished with cucumber slices.
- (ER
- Note: try making one or possibly 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 till well blended. Food processor may be used but a coarse texture is more like a real egg salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 287mg | 12% |
| Potassium 176mg | 5% |
| Total Carbs 21.73g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.1g | 0% |
| Protein 4.76g | 8% |
