In a bowl:
15 oz drained chickpeas - mash with a potato masher so there is still some texture - do not blend
1/2 apple - core and cut into at least four pieces - use cheese slicer to get thin slices
2 ribs of celery - use potato peeler to get rid of some of the threads, then use cheese slicer to get thin slices
In another smaller bowl:
2 tablespoons light miso
2 tablespoons dijon mustard
1 tablespoon Trader joe's Organic Toasted Sesame Dressing **splash worcester sauce
1-2 tablespoons rice vinegar
Taste to be sure things taste right!
Combine the two bowls to create the filling!
Makes three sandwiches with no leftovers.
Serve on toast (Dick's whole wheat)
spread low ft mayo on one or both sides
top one side with spinach leaves
Add filling and put the remaining toast to create the sandwich.
I cut each in half and served with two long slices pickle slices. Very good!
Also had 3 carrot sticks per person.
Inspired by: Dr Neal Barnard's Cookbook for Reversing Diabetes, Tu-No Salad, page 97
His recipe for 2 servings instead of my 3 servings.
Replacements/changes:
Used 1 tablespoon Trader Joe's Organic Toasted Sesame Dressing (instead of 1 tablespoon tahini)Make oil free tahini
Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories | 34 | |
| Math to change from 2 tablespoons to .3 tablepoons. I left the vitamins at 2 tablespoons* | ||
| Total Fat .4g | ||
| Saturated Fat .4g | ||
| Cholesterol 0mg | ||
| Sodium .6mg | ||
| Total Carbohydrate 1.4g | ||
| Dietary Fiber .7g | ||
| Sugars 0.016g | ||
| Protein 1.06g | ||
| ||
