Mock tuna salad

Yield: 1 servings

Measure Ingredient
1 \N 15 ounce can chickpeas,
\N \N Drained
1 \N Stalk celery, finely
\N \N Chopped
1 medium Carrot, grated (optional)
1 \N Green onion, finely chopped
2 teaspoons Eggless mayonaise
1 tablespoon Sweet pickle relish
¼ teaspoon Sale (optional)

Mash the chickpeas with a fork or potato masher. Leave some chunks.

Add the celery, carrot, green onion, mayonnaise, and relish. Add salt to taste. Serve

on whole wheat bread or in pita bread with lettuse and sliced tomatoes.

For a fat-free version, substitute 2 teaspoons of mustard for the 2 teaspoons of mayonnaise.

This recipe comes from the "Food for Life" by Dr. Neal Barnard.

Posted by "JOHN & LISA DEBOVSKI" <jdebovsk@...> to Fatfree Digest [Volume 11 Issue 22], Oct. 22, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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