This delicious spread is fiber filled to boot. Makes for a perfect on the go meal.
Ingredients
1/2 cup celery diced smallDirections
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.
Tips:
Nutritional data
Yield: 4 Servings50% Complete
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