Instructions: 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.

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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.

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