Chickpea Salad Romaine Wraps

Chickpea Salad Romaine Wraps
Makes 4 servings; Vegan

1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, vegan mayonnaise, mustard, salt, and pepper. Mix well.

2. Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.

NOTE: Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.
Variations:

Chickpea Salad Sandwich: Spread one-third of the chickpea mixture on whole-grain bread. Top with the tomato slices, lettuce leaves, and another slice of bread. Makes 3 sandwiches.

Chickpea Salad Pockets: Stuff one-quarter of the chickpea mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes 4 pockets.

Nutrition Information
Per serving (1/4 recipe): 163 calories; 4 g fat; 0.5 g sat. fat; 22% calories from fat; 0 mg cholesterol; 25.6 g carbohydrate; 6.5 g fiber; 3.5 g sugar; 8 g protein; 15.2 mg vitamin C
2555 mcg beta-carotene; 1.2 mg vitamin E; 72 mg calcium; 2.9 mg iron; 525 mg sodium

Recipe from The Cancer Survivor's Guide

Garbanzo Salad Sandwich or "Mock Chickn" Salad Sandwich

Garbanzo Salad Sandwich or "Mock Chickn" Salad Sandwich
Makes 4 sandwiches

Garbanzo beans make a delicious and very nutritious sandwich filling. Bruce likes this with sliced beets (since I added them one day-the beets needed to be eaten). We make ours with sliced tomatoes, sliced beets (the yellow/orange ones) and spinch or lettuce....

1 15-ounce can garbanzo beans, drained
1 stalk celery, finely sliced (I omitted)
1 green onion, finely chopped (I used red onion, about 2 tablespoons)
2 tablespoons Tofu Mayo or other vegan mayonnaise (I make this with the chipotle mayo-see recipe)
1 tablespoon sweet pickle relish
8 slices whole wheat bread
4 lettuce leaves
4 tomato slices

1. Mash garbanzo beans with a fork or potato masher, leaving some chunks. Add sliced celery, chopped onion, Tofu Mayo, and pickle relish.

2. Spread on whole wheat bread and top with lettuce and sliced tomatoes.

Per sandwich: 268 calories; 12 g protein; 48 g carbohydrate; 4 g fat; 7 g fiber; 348 mg sodium; calories from protein: 17%; calories from carbohydrates: 69%; calories from fats: 14%<

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

Found: PCRM.com