Prep:
5 minutes
Total:
5 minutes
Makes:
4 servings, approximately ½ cup each
Utensil:
Saladmaster Food Processor
3.5 Qt. Double Walled Bowl
Contributed By:
Katherine Lawrence
Recipe from PCRM.org
Ingredients
Recipe Description:
This recipe is quick, delicious and refreshing! I always make a double-batch because of its versatility and popularity with my family.
1 ½
cups
cooked garbanzo beans (chickpeas)
(246
g)
2
stalks
celery, sliced, use Cone #4
1
carrot, shredded, use Cone #1
3
green onions, chopped
3
tablespoon
vegan, non-dairy mayonnaise
(15
g)
1
tablespoon
yellow mustard
(15
g)
1⁄2
teaspoon
salt
(3
g)
1⁄4
teaspoon
black pepper
(.5
g)
1
tomato, sliced
4
large romaine lettuce leaves
Directions:
- Mash beans in the double-walled salad bowl with a fork.
- Add the celery, carrots, onions, mayonnaise, mustard, salt and pepper. Stir until well mixed.
- Place a slice of tomato on a lettuce leaf and then scoop ¼ of the filling onto the tomato. Repeat for the remaining 3 leaves. Enjoy!
Tips:
- This filling is also delicious on sandwich bread.
Directions
Tips
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