2 cup(s) of cooked garbanzo beans, drained
1/2 cup(s) of Earth Balance® MindfulMayo – soy free olive oil variety
1/3 cup(s) of celery, chopped finely
3 tbsp. of red onion, peeled and chopped finely 3 tbsp. of dill pickle, diced
1 1/2 tbsp. of nori seaweed flakes
1 clove garlic, minced
1/2 tsp. of sea salt
1/4 tsp. of freshly ground black pepper
8 slices whole grain or gluten-free bread
8 slices fresh tomato
4 large romaine lettuce leaves
Steps
On a large plate, mash garbanzo beans using fingers, potato masher or back of a fork. In a medium bowl, stir together Earth Balance® MindfulMayo – soy free olive oil variety, celery, onion, pickle, seaweed, garlic, salt, and pepper.
Fold in the mashed garbanzo beans and combine thoroughly.
On bread, layer lettuce, 2 slices tomato and a generous scoop of Save the Tuna salad. If you like, spread an extra layer of Earth Balance® MindfulMayo – soy free olive oil variety on the bread. Cut in two, on the diagonal and serve.
