**Egg Salad (lentil chickpea)

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Why this recipe has been modified to support disordered eating, as well as processed food addiction.

Makes about 18 oz/6 servings. Each serving provides: 2 oz protein        < 1 oz vegetables          < ¼ fat serving

Ingredients

• 6 oz unsalted cooked red lentils how to cook red lentils
• 6 oz unsalted canned or cooked chickpeas, drained how to cook dried legumes
• .5 oz dried chopped onion
• ¼ tsp garlic powder
• .3 oz dried vegetable soup flakes
• .3 oz nutritional yeast
• 2 oz mayo, or use All Purpose Cashew Sour Cream or Tofu Cashew Mayo
• 2 – 3 oz chopped dill pickle
• 2 Tbsp lemon juice
• 2 tsp dried dill
• 2 tsp Dijon mustard
• ¾ tsp kala namak (Indian black salt) this gives the egg taste
• ¼ tsp regular or Himalayan salt
• ½ tsp Sambal Oelek chili paste, optional

Instructions

1. Using a fork, mash the lentils and chickpeas together.
2. Add the remainder of the ingredients and mix well to combine.
3. Weigh the total recipe then divide into six servings. Allow mixture to sit for at least 4 hours to meld the flavors and give time for the dried vegetable soup flakes time to rehydrate.
4. Serve as part of a balanced meal, with mixture heaped in lettuce wraps.
5. Store mixture in an airtight container, in fridge. Keeps well up to 5 days or freeze for up to 2 months.