1 cup chopped celery
1/4 cup finely chopped onion
2 tablespoons oil
3 cups cooked or canned chick peas, drained
1 cup bread crumbs
1/3 cup tomato sauce
2 tablespoons whole wheat flour
1 tablespoon soy sauce
1/2 cup finely chopped walnuts
1 to 2 tablespoons finely chopped fresh sage (or 1 teaspoon dried sage)
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 eggs, lightly beaten

Saute celery and onion in the oil until soft. In a large bowl, mash the chick peas. Add the remaining ingredients and mix well. Turn into an oiled 9-by-5-by-3-inch loaf pan and bake at 375 degrees for 30 minutes or until set. Serves 6.