1/2 cup celery diced small
1/4 cup red onion diced small
1 15oz can garbanzo beans rinsed and drained
1/4 cup mayonnaise fat free
1 tablespoon mustard
1/4 teaspoon celery salt or salt to taste
2 tablespoons pickle relish
Rinse and drain a can of garbanzo/chickpea beans.
Add beans to food processor and pulse until you reach a chunky consistency.
Dice onion and toss in a bowl. Add the chickpeas and rest of ingredients and mix well.
Serve on a slice of whole wheat bread with two large slices of tomato and 1 outer romaine lettuce leaf, stem removed, and folded.
Spread will last in the refrigerator for up to 4 days if stored in an airtight container.
Make this diabetes friendly by serving with Low Sodium Ezekiel 4:9 bread.
|Total time||5 min|
Serving Size: 1/2 cup
Use vegan mayo to make this recipe vegan.
Serve with gluten free bread if you are sensitive to gluten.