Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.
Original recipe yields 3 servings
- 1 (19 ounce) can garbanzo beans, drained and rinsed
- 1 stalk celery, chopped
- ½ onion, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- salt and pepper to taste
Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
259 calories; protein 9.3g 19% DV; carbohydrates 43.5g 14% DV; fat 5.8g 9% DV; cholesterol 1.7mg 1% DV; sodium 576.1mg 23% DV.