Mock Egg Saladbrunch, low-fat, lunch, salads, snacks 19 oz can chick peas, drained 1/4 cup tangy boiled dressing recipe 1/4 cup chopped celery 1/2 teaspoon basil 1/4 teaspoon curry powder 1/4 teaspoon garlic salt 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. "Choice Cooking", Canadian Diabetes Assoc. 1986 |
