Eggless Egg Salad (no tofu!)

Name: Eggless Egg Salad (no tofu!) Recipe
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 6 cups garbanzo beans washed; 1/2 cup fat free mayonnaise; 2 red bell peppers finely chopped; 4 scallions (white and green parts) finely chopped; 2 carrots finely chopped; 3 stalks celery finely chopped; 2 tablespoons fresh parsley finely chopped; 4 teaspoons pickle relish; 1-1/2 tablespoons mustard; 1 teaspoon sea salt; Black pepper (to taste)

Minutes to Prepare: 15

Number of Servings: 16

Ingredients

6 cups garbanzo beans, washed1/2 cup fat free mayonnaise 2 red bell peppers, finely chopped 4 scallions (white and green parts), finely chopped 2 carrots, finely chopped 3 stalks celery, finely chopped 2 tablespoons fresh parsley, finely chopped 4 teaspoons pickle relish 1-1/2 tablespoons mustard 1 teaspoon sea salt Black pepper (to taste)

Directions

In a food processor, process the garbanzo beans as much as you can. Add the mayo and cream the two together.

In a large bowl, combine the bean mixture with the other ingredients. Mix well.

Enjoy!

This recipe makes 16 servings (1/4-cup each)

Number of Servings: 16

Recipe submitted by SparkPeople user FREESIA15.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 134.0
Total Fat: 1.8 g
Cholesterol: 2.4 mg
Sodium: 628.3 mg
Total Carbs: 25.7 g
Dietary Fiber: 5.1 g
Protein: 4.8 g

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Member Reviews

IREENEE
Mayonnaise is made with eggs, perhaps a vegan mayo would be a better alternative - 2/9/13