2 cups cooked garbanzo beans -- or one 19-ounce can, drained
1 stalk celery -- finely chopped
1/4 cup finely chopped onion
1/4 cup finely chopped green onions
1 tablespoon lemon juice
1/4 cup soybean mayonnaise
8 slices whole wheat bread
Place the beans in a food processor and process until coarsely chopped or mash with a bean masher. Don't over process to a smooth consistency.
Place in a bowl and add the remaining ingredients. Mix well. Chill at least 1 hour to blend the flavors.
Servings: makes 2 cups
Recipe Hint: Add 2 tablespoons of pickle relish to this spread to jazz it up. We like this spread on crackers or toasted fat-free crumpets.
Per Serving: 379 Calories; 15g Fat (35.2% calories from fat); 13g Protein; 51g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 389mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
NOTES : Using a low fat or fat free soy mayonnaise will greatly reduce the fat content.