Chef: Jeannie Hudkins
Makes: 2 - 4 servings
Prep time: 20 minutes
Cook time: None

Ingredients

  • 1 15-oz. Can garbanzo beans, drained and washed
  • ½ cup oil-free mayonnaise (see ‘Tip’ below)
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 T Dijon mustard
  • Black pepper, to taste
  • Lettuce leaves

Directions

  1. Place garbanzo beans in a blender or food processor and blend until beans are flaky pieces.
  2. In a large bowl, combine the beans, mayonnaise, onion, red bell pepper, carrots, celery, Dijon, and black pepper. Mix well. 
  3. To serve, place a scoop of the bean mixture on lettuce leaf. 

Tips:

  1.  For the mayonnaise, place a 12-oz container of silken tofu in a blender. Add 3 T red wine vinegar, 1 tsp ground mustard, ½ tsp onion granules, ½ tsp garlic powder, and ½ tsp salt (optional). Blend until smooth.
  2. The lettuce wrap recipe will use about half of this mayonnaise. Save the remainder for potato salad or a yummy tomato sandwich! 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
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