Greek Salad Sandwich
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Everyday Food, March 2011
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
This recipe was awesome! I am always looking for whole food recipes to pin and share and try with my 90/10 nutrition challenge groups (www.tribasetraining.com/nutrition). This fit perfectly and was a big hit. Highly recommended. I did a whole bunch of Martha's veggie sandwiches one week to get out of my meat comfort zone and loved all of them. I was shocked but love veggie sandwiches now.