Greek Salad Sandwich

Turn the makings of our Greek Salad with Chickpeas into a masterful sandwich.

  • Servings: 4
Greek Salad Sandwich

Source: Everyday Food, March 2011


  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/4 cup fresh parsley leaves
  • 1/2 small red onion, thinly sliced
  • Coarse salt and ground pepper
  • 3 ounces crumbled feta
  • 8 slices rustic bread or olive bread
  • 1/2 medium cucumber, thinly sliced
  • 1 tomato, thinly sliced


  1. In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.


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