This works great for a quick meal. You can put in on a leaf of lettuce or with some bread to make a sandwich.
Two 15-oz cans of garbanzo beans
1/2 cup eggless mayo
1 medium red bell pepper, finely chopped
2 stalks of celery, finely chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon Dijon mustard
2 whole kosher pickles, diced int small pieces
2 teaspoons cayenne pepper.
salt and freshly ground pepper to taste
Put the garbanzo beans a food processor, blender or mash by hand to get small flakey pieces.
In a large bowl, combine all the ingredients except the salt and pepper and mix well. Season with salt and pepper to taste.
I modified the recipe I found in Colleen Patrick-Goudreau’s The 30-Day Vegan Challenge book.