Saturday, 13 October 2012

Salad with eggs and chick peas

18 cup Chick Peas, Drained
1 3/8 quart Mayonnaise
1 1/2 liquid cup Yellow Mustard
4 1/2 cup Onion, Finely Diced
1 1/2 liquid tablespoon Tabasco Sauce
1 1/2 tablespoon Salt
1 1/2 teaspoon Course Ground Black Pepper

Place Drained Chick Peas in a food processor and pulse to blend. You want the chick peas to be pureed but allow for some chick pea identity.
In a large mixing bowl, place blended Chick Pea, Mustard, Mayonnaise, Tabasco, and Onion. Mix until completely incorporated.
Add Salt and Pepper, mix well
Serving: 36

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