2 cans (30 oz) Garbanzo beans
1/4 cup red onion (peeled & finely chopped)
1/2 cup celery (finely chopped)
1/4 teaspoon garlic (minced)
1/4 cup dill pickle (finely chopped)
2 tablespoons nori seaweed flakes
1 cup vegan Mayonnaise
1 teaspoon sea salt
1/2 teaspoon black pepper (ground)
tomatoes (12 slices), lettuce & bread if desired for sandwiches
in a large bowl, mash the garbanzo beans with a potato masher (or back of fork)
Fold the onions, celery, garlic, pickle, nori, mayonnaise, salt & pepper into the garbanzo beans. mix thoroughly.
Serve on bed of lettuce OR on lightly toasted sandwich bread with tomatoes & lettuce.
from VegNews May+June 2008
