This is from The Mcdougall Quick and Easy Cookbook (which I highly recommend) and by golly if it doesn’t really taste like tuna salad. Great for a snack on a warm day!
1 15oz can garbanzo beans, drained and rinsed
1 stalk celery, finely chopped
1/4 C finely chopped onion
1/4 C finely chpped green onions
1 Tbsp lemon juice
1/4 C tofu mayonnaise
Place beans in a food processor and process until coarsely chopped OR mash with a bean masher. Don’t over process to a smooth consistency.
Place in a bowl and add the remaining ingredients. Mix well. Chill at least one hour to blend the flavors.
Recipe Hint: Add 2 tablespoons of pickle relish to thie spread to jazz it up. We like this spread oncrackers or toasted fat-free crumpets.
Makes 2 cups. Prep time: 15 min. Chilling time: 1 hour.
I highly recommend adding the relish. I also add a shake of paprika. Sometimes I eat it by itself, other times I serve it on toasted whole grain bread with lettuce and avocado. num num.