Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
This Recipe Makes: 2 Serving(s)
What you’ll need
1/2 cup garbanzo beans cooked from dried beans without salt*1 tbsp. light mayonnaise1 tsp. yellow mustard2 tsp. pickle relish1 med raw tomato sliced in wedges1 cup shredded romaine lettuce
Mix cooked garbanzo beans with mayonnaise, mustard and pickle relish. Divide lettuce and place on two plates. Add 1/2 of your bean salad to each plate and garnish with tomato wedges. (NOTE: You can substitute vegan mayonnaise and make this vegan. This recipe is also gluten free.)
*Cooking beans from scratch reduces the salt or sodium significantly. This also saves money as dried beans are very economical. When cooking more dried beans than needed, put them in freezer bags and freeze to use in your next recipe.
Non-Starchy Vegetables: 1/2Fat: 1/2Carbohydrate: 1