This delicious spread is fiber filled to boot. Makes for a perfect on the go meal.
Ingredients1/2 cup celery diced small
Rinse and drain a can of garbanzo/chickpea beans. Add beans to food processor and pulse until you reach a chunky consistency. Dice onion and toss in a bowl. Add the chickpeas and rest of ingredients and mix well. Serve on a slice of whole wheat bread with two large slices of tomato and 1 outer romaine lettuce leaf, stem removed, and folded.
Spread will last in the refrigerator for up to 4 days if stored in an airtight container.
Nutritional dataYield: 4 Servings