Made this sandwich today.  It was awesome!!  I also think that the chickpea mixture might make a good guacamole substitute with a little diced onion and tomato in it (I love but am allergic to avocado).  Can't wait to eat it again!     - Greg

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  GREEK SALAD SANDWICH                                   

• Yield Serves 4

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 (or 1/8 cup dried)
• red onion, thinly sliced
• Coarse salt and ground pepper
• 3 ounces crumbled feta
• 8 slices rustic bread or olive bread
• cucumber, thinly sliced
• tomato, thinly sliced
• lettuce leaves

Directions

1. In a food processor, pulse chickpeas, lemon juice, 1 tablespoon olive oil, and parsley until it becomes a course mix. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture thickly on 4 slices bread. Top with cucumber, tomato, lettuce and onion; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.  We lightly toasted the bread before making sandwiches. 

 

Everyday Food, March 2011