Chick Pea Salad Spread

Chick Peas 14-16 0z
1/4 – 1/3 cup mayonaise or tofu dressing
1/4 c. chopped celery
1/4 c. chopped olives or pickles (opt)
1/4 c. chopped green or red pepper (opt)
1/2 tsp black pepper
1 tsp or more oregano and parsley and/or mint leaves

Variation: stir in 1 Tbsp of lemon juice OR your favorite mustard

Soak and prepare 8 oz dry garbanzo beans (chick peas) according to package directions OR
Boil contents of one can (14-16 oz) garbanzo beans for 2 minutes. Remove from stove, pour off water.
Cool slightly. Mash chick peas with a potato masher until peas are in small pieces but NOT smooth.
Add mayonaise or tofu dressing, celery and/or other chopped vegetables. Refrigerate and serve on bed of lettuce and tomato slices or in a wrap, sliced bread or rolls.


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