One of the most useful food magazine subscriptions I get used to be Martha Stewart's Everyday Food. I often brought it with me to the grocery store for ideas on quick meals. Alas, starting in January Everyday Food is no longer and has become a mere insert in Martha Stewart Living. Despite this sad development, a few of Everyday Food's recipes and recommendations still live on in my kitchen. One of them is a Greek Salad sandwich and it has been my go to for a quick and filling lunch or dinner for the last month.
If you like Greek salads then you are going to love this sandwich. It is quick to make and doesn't have too many ingredients. The chickpea spread in this recipe is enough for at least four sandwiches and keeps well in the fridge. My recipe below uses about one lemon but in my opinion, you can never have enough lemon - it goes well with the onions and helps bring more flavor to the spread.
Greek Salad Sandwich
- one 14.5 oz. can of chickpeas, rinsed
- 3 tbsp. parsley
- 3 tbsp. of feta cheese
- 2 tbsp. olive oil
- 1-2 lemons
- red onion sliced
- one tomato sliced
- one cucumber sliced
- salt and pepper to taste
Step 1:Thinly slice some red onion and place it in a bowl. Squeeze half a lemon on top and add some salt and pepper. Let the onion sit while you are making the rest of the sandwich - the lemon will help take away some of the strength of the red onion.
Step 2: In another bowl take two tablespoons of feta cheese and add some olive oil and pepper, let sit as well.
Step 3: Make the chickpea spread. Take your parsley, the juice from the other half of lemon, one tablespoon of feta cheese, one tablespoon of olive oil, and your can of chickpeas and place them in a blender or food processor. Add salt and pepper to taste and process the ingredients until smooth and spreadable.
Step 4: Thinly slice cucumber and tomato for your sandwich. Toast your sandwich bread.
Step 5: Add all your ingredients together. And serve!