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Recipe: Eggless Egg Salad

Nov 23, 2020


Yield: 4 servings

Ingredients:

1 15-ounce can chickpeas, drained and rinsed

1/2 cup celery, diced

1/2 cup carrots, diced

1/3 cup green onions, sliced (include white and green sections)

1/2 cup regular or vegan mayonnaise

2 tablespoons of your favorite prepared mustard

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/8 teaspoon sea salt, to taste

1/8 teaspoon ground pepper, to taste

Juice of one lemon

Instructions:

1. Place the drained, rinsed chickpeas in your food processor along with the remaining ingredients.

2. Pulse until it is a chunky consistency—leave some of the chickpeas intact. You can do this in a bowl with a potato masher if you do not have a food processor.

3. Serve on your favorite toasted whole-grain bread topped with lettuce and tomato if desired.

Nutrition Facts:

Serving size: 1 serving with 2 slices light, whole-grain bread and regular mayonnaise

Calories: 294

Total fat: 21 g

Saturated fat: 3 g

Cholesterol: 10 mg

Sodium: 447 mg

Carbohydrate: 22 mg

Fiber: 5.2 g

Protein: 5.8 g