Recipes

Stuffed Tomato Salad
(Serves 5)

5 large ripe tomatoes
1 can garbanzo beans (or 1 cup precooked chickpeas or garbanzo beans)
1 stalk celery, chopped (optional)
salt and pepper to taste

Scoop out tomatoes, saving pulp for a sauce. Fill tomatoes with beans and celery. Season with salt and pepper. Garnish with sauce and lettuce or sprouts.

Recipe from Meatless Meals for Working People, by Debra Wasserman and Charles Stahler.

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