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