Ingredients

4 15-oz cans garbanzo beans, drained2 stalks celery chopped2 scallions, sliced1/2 cup chopped red onion1 small chopped green bell pepper1/2 tsp. salt1 1/4 cups lite silken tofu (firm), drained1/4 cup lemon juice3 Tbsp. cider vinegar1 Tbsp. liquid Fruitsource (honey will work)2 Tbsp. Dijon mustard2 Tbsp. capers, drained (optional)1 tsp. garlic powderPlace garbanzo beans in a large bowl. Mash with a potato masher or fork. Add the next 5 . Place the tofu in food processor, and blend. Add the next 4 , and process until smooth. Add the tofu mixture to the garbanzo mixture; add capers. Mix well, and chill 4 hours or until ready to make sandwich. This makes 8 really thick sandwiches. Whole wheat sourdough really makes this sandwich. Pita bread also works well. Put soy mayo on on slice of bread and mustard on the other. Pile on the chunky salad, tomato, sprinkle some salt and pepper, romaine lettuce, and alfalfa sprouts. This is great!!! I used rice syrup instead of Fruitsource and I didn't have capers. I use the from salt through dijon mustard to make my own mayonnaise like sandwich spread

Description

View Full Recipe