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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sue Lance
  • 1 (15- to 16-ounce can) chickpeas
  • 1/3 cup vegan mayonnaise substitute
  • 2 TBS nutritional yeast
  • 1 TBS lemon juice
  • 2 tsp. or more yellow mustard
  • 1 tsp. or more curry powder
  • Pinch or more of ground cumin
  • Salt, to taste
  • Pepper, to taste
  • 2 TBS finely chopped chives or scallions
  • 8 to 10 ripe plum (Roma) tomatoes
  • Paprika for topping
Drain and rinse chickpeas. Combine all ingredients except chives or scallions, tomatoes and paprika in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded but don’t puree — leave a little texture. (If you don’t have a food processor, mash it all together with a fork or potato masher.) Add the chives or scallions through the feed tube last and just combine.
Slice each tomato in half. Spoon out and discard the seedy interior. Fill each half with a heaping mound of the chick pea mixture. Sprinkle paprika on top of each.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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