This recipe comes from The Cancer Survivor's Guide from Dr. Neal Barnard at PCRM. 

 

• 1 1/2 cups (15 oz can) cooked chickpeas, rinsed and drained
• 1/2 cup finely chopped or grated carrots
• 1/2 cup chopped celery
• 3 green onions (scallions), chopped
• 2-3 T low-fat vegan mayonnaise
• 1 T stone ground mustard or Dijon
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 large romaine lettuce leaves
• 1 medium tomato, sliced

Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, mayo, mustard, salt and pepper.

Place about 1/4 of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.

 

You can add other wonderful ingredients into this salad mix - i.e. chopped avocado, 1/2 tsp pickle relish to create other flavors. Enjoy!