1 15-oz. can garbanzos, drained (save 2 T. garbanzo liquid to add to beans)
1/4 t. salt
2 t. low-sodium soy sauce
1 stalk of celery, diced
1/4 c. diced red onion
1/4 c. sweet pickle relish
1/4 c. soy mayonnaise
1 clove of garlic, minced
1/8 c. nutritional yeast flakes
One of my favorite sandwich spreads that I loved to eat before I became a vegetarian was tuna salad. When I tasted this, I was amazed that there was a taste semblance to tuna salad but without the fish. I love serving this spread to people who hate garbanzo beans. I “lower the boom” after they have helped themselves to seconds–they are surprised that the lowly garbanzo bean could taste so good!
Mash the garbanzos (with reserved liquid), salt, and soy sauce together in a bowl. Then add the celery, red onion, relish, soy mayonnaise, garlic, and yeast flakes. Refrigerate several hours or overnight. Note: This is excellent stuffed in pita bread with lettuce, or as a dip for crackers. Yield: four sandwiches.
Per 1/2-cup serving: Calories: 220; carbohydrate: 30 grams; protein: 6 grams; fat: 7 grams; fiber: 5 grams; sodium: 800 milligrams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.