Garbanzo Salad Romaine Wraps

Directions Makes 4 wraps 1 15-ounce can garbanzo beans, or 1 1/2 cups cooked garbanzo beans 1/2 cup finely chopped or grated carrot 1/2 cup finely chopped celery 3 green onions, chopped 2 to 3 tablespoons dairy- and egg-free mayonnaise substitute 1 tablespoon stone-ground mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 4 large romaine lettuce leaves 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half Drain beans, then mash with a fork or potato masher, leaving some chunks. Add carrot, celery, green onions, mayonnaise substitute, mustard, salt, and black pepper. Mix well. Place about 1/4 cup of the mixture on each lettuce leaf. Add tomato, then roll the lettuce around the filling and serve. Variations: Garbanzo Salad Sandwich: Spread garbanzo mixture on whole-grain or gluten free bread. Top with tomato slices, lettuce leaves, and another slice of bread. Makes about 3 sandwiches. Garbanzo Salad Pockets: Place about 1/4 cup of the garbanzo mixture into a pita pocket or wheat free tortilla. Add chopped cucumber, tomato slices, and shredded lettuce. Makes about 6 pockets.