1 tablespoon vegetable oil
1/2 cup diced onions
1/4 cup finely chopped celery
1/2 cup chopped fresh parsley
1 (15 ounce) can garbanzo beans, drained
1 large tomato, diced
1 large onion, chopped
3/4 cup chopped cabbage
1/2 cup chopped red bell pepper
1/4 cup chopped green bell pepper
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 teaspoon lemon zest
1 teaspoon unsalted butter
1 cup chopped fresh parsley
Heat olive oil in a large skillet over low heat. Cook onion and celery in olive oil until well coated; turn and spoon into a large bowl to cool. Set aside.
In a medium skillet, saute onion and celery in olive oil until just tender. Spoon onion mixture into a frying pan over medium heat. Heat marinade, and swirl with spoon until coated. Fry celery mixture in skillet, frying until golden brown and crisp-tender. Drain grease and reserve marinade in shallow dish; stir in tomato mixture. Stir in cabbage, tomato paste, carrot, bell pepper, lemon juice, mustard powder, lemon zest, and butter; stir. Flip and cook the other side until tender.
Stir cheese into celery mixture until thoroughly mixed. Serve with bread slices or salad vegetables.