This recipe is from our Cancer Survivor's Guide. Delicious, healthy and easy to prepare! A great lunch recipe.
1 1/2 cups cooked or canned chickpeas, drained and rinsed
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 - 3 T vegan mayonnaise
1 T stone ground or Dijon mustard
1/2 tsp salt
1/4 tsp ground black pepper
Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, mayonnaise, mustard, salt, and pepper. Mix well.
You can use this filling in either a wrap, on whole grain bread, or in lettuce leaves - romaine is good to use. Top with some chopped tomato and/or cucumber and shredded lettuce.
The mixture will keep in the frig for up to 3 days.