Garbanzo–Olive Sandwich Spread
By Gayle Holback

½ cup diced sweet red pimientos, drained
1/3 cup tomato paste
½ cup soy flour
3 cup cooked garbanzos, drained
¼ cup soy sauce or Bragg’s
¼ cup nutritional yeast flakes
1 6 oz. can black olives, drained
2 tsp onion powder
1 pinch dried celery flakes (opt.)
¾ - 1 cup natural peanut butter
1 tsp Kitchen Bouquet
2 tsp. salt (or to taste)


1. Mash well or blend garbanzos
2. Slice olives
3. Mix all ingredients; Add 2-3 T water if too dry (can’t stir ingredients)
4. Coat sides of a large casserole with a mixture of lecithin & olive oil (half and half of each)
5. Bake 350° 1 hour. Cover for 45 minutes; remove cover for last 15 minutes
6. Can freeze when cool.

To make sandwich spread:
1. Break up ¼ to ¼ of above mixture
2. Add 2 stalks chopped celery
3. Add ¼ of a Vidalia onion
4. Add chopped lemon sweet or dill pickles (opt.)

Very good on toast, pita bread, buns.