Ingredients (use vegan versions):

• 1 cup dried lentils
• 1 cup dried black eyed peas
• 2 cups cooked rice (brown)
• 4-5 tablespoon fresh minced chives
• 1 tablespoon vegan Worcestershire sauce
• 3 tablespoon olive oil
• 2 tablespoon white vinegar
• 6 cloves garlic minced

Directions:

Fill a large pot about half way with water and black eyed peas. Bring to a
boil. Once the water starts to boil, time for 5 minutes. After the five
minutes add the lentils and boil covered for 20 minutes. Drain beans and
pour into a colander. Rinse with cool water until the beans are room
temperature. Mix in remaining ingredients. Refrigerate in an airtight
container for several hours or overnight.

To serve:
1. As is
2. As a side dish to veggie burgers, or other sandwich
3. As an entree over a bed of lettuce with slices of tomato and cucumber
(great for lunch)

Serves:

Ingredients (use vegan versions):

• 1-2 cans chickpeas (garbanzo beans) amount depends on how hungry you are!
• 1/2-1 onion, finely chopped*
• 1-3 stalks celery, as desired
• s pinch of fresh, minced garlic
• salt/fresh ground pepper to taste
• 1 Tablespoon Nayonaise

Directions:

* If you want to take ‘the edge’ off the onions, you can put them
in a little container with some water and microwave them for 2-4 minutes.

Open cans of chickpeas, drain and rinse well. Put chickpeas in a bowl
and “smash” them up well (do NOT puree).

Add all other ingredients, stirring well & enjoy now or
refrigerate until needed.

Can be used as sandwich filler, or on a bed of spinach,
garnished with shredded carrots, cucumber sliced and fresh,
diced tomatoes, as a main course.

Try different variations of this dish by adding your
favorite herbs & spices, fresh garden vegetables, etc.

Serves: 2-3

Preparation time: 5-10 minutes