As I mentioned a few weeks ago with the spinach lasagna rollups, I am on the lookout for some meatless dishes. When I saw this in Everyday Martha Stewart, I immediately put it on the menu for the next week. It came together quickly and on a warm day (not that we have had many in NJ) it is nice not to have to use your stove or oven. The combination of flavors was fresh and tangy. If you are looking to cut back on the carbs, the article was actually turning a salad into a sandwich. You can do a variation of this sandwich on a bed of your favorite greens. Although I think that this would be a perfect sandwich for an afternoon picnic with a cold glass of white wine.
Greek Salad Sandwich
What you’ll need:
salt & pepper
(see quantities in recipe)
What you’ll do:
In a food processor, pulse 1 cup canned chickpeas, rinsed and drained. Add 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, and 1/4 cup fresh parsley leaves until finely chopped.
In a small bowl, stir together 1/2 small red onion, thinly sliced, 1 tablespoon lemon juice and 2 teaspoons olive oil and season with salt and fresh ground pepper.
In another small bowl, mash 3 ounces crumbled feta cheese with 1 tablespoon oil.
Spread chickpea mixture on 4 slices of rustic bread or olive bread.
Top with 1/2 medium cucumber, thinly sliced, 1 thinly sliced tomato and red onion mixture.
Spread feta mixture on 4 more bread slices and place on top of sandwiches. Serves 4.