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Mock Egg Salad

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      Title: MOCK EGG SALAD
 Categories: Salads, Low-cal
      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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