Vegan Tuna Spread
By Heather McDougall
This is a favorite with my boys. They like it just spread on bread and eaten open-faced.
Serves: Makes 2 cups
Prep Time: 15 min
Cook Time: 0 min
Ingredients
15 Ounce Can
Garbanzo beans, drained and rinsed
1 Stalk
Celery, finely chopped
1/4 Cup
Finely chopped onion
1/4 Cup
Finely chopped green onion
1 Tbsp
Lemon juice
1/4 Cup
Fat-free mayonnaise or Tofu Mayonnaise (see hint below)
Directions
1
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.
2
Place in a bowl and add the remaining ingredients. Mix well.
3
Chill at least 1 hour to blend the flavors. Serve as a sandwich spread, rolled up in a tortilla, or stuffed into pita, topped with your favorite summer veggies
Hint: Recipe for Tofu Mayonnaise in Dips & Spreads.
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