From: The Starch Solution
By: John McDougall, MD
Ok...I'm so bummed that I forgot to take a picture of this!! It is DELICIOUS! Don't let the name scare you. I will post a picture when I make it again in several days. This is so good that my teen daughter requested I make it again. I tripled the batch and ate it for lunch all week. I topped it with avocado slices to add extra protein and it was great. It tastes delicious inside a whole wheat pita. Also, I added more than the 1/4 cup of tofu mayo. Just put enough in for your liking. Enjoy!
1/4 cup Tofu mayonnaise
*1 package (12.3 ounces) silken tofu, drained in a fine mesh strainer
* 1 1/2 tbsp fresh lemon juice
*1 tsp granulated sugar
*1/2 tsp salt, 1/4 tsp mustard powder, 1/8 tsp white pepper
*Combine all of the above in a food processor and process until mixture is completely smooth.
Transfer to an airtight container, cover, and refrigerate for at least 2 hours or up to a week
1 can chickpeas, drained and rinsed
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped scallions
1 tbsp lemon juice
Place chickpeas in a food processor and process until COARSELY chopped, or mash with a bean masher. You do NOT want this smooth so go easy on processing. Place in a bowl, add the remaining ingredients, and mix well. Chill for at least 1 hour or up to 4 days.