3.21.2013

Greek Salad Sandwich


Greek Salad Sandwich

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

Ingredients
- 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

Preparation
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!

13 comments :

  1. Hi Jules!

    My name is Rebecca and I'm one of the Editors at HuffPost Taste. I'd love to feature a photo from this awesome post in an article about this idea, pending your permission. We'll link back to your original post for the recipe.

    Would you mind just letting me know whether you'd like us to credit the photo to your name or your blog's name? You can reach me at rebecca(dot)orchant(at)huffingtonpost(dot)com.

    Thanks very much!

    - Rebecca

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  2. I followed your directions exactly and this sandwich and it was amazing. Definitely will be making this often. I might toss in a little fresh garlic to the chickpea spread, otherwise this sandwich was perfect just as it is.

    Liz M

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    1. Maybe add a little bit more lemon and salt? I thought about adding garlic but raw garlic can be a little dangerous to eat at work, or I guess at home if your spouse isn't eating it!

      Also, thought not a Greek addition, I put a little sriracha into the chickpea spread sometimes to give it a kick.

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  3. This looks amazing...how is it with a few crushed olives i wonder...now thats really Greek.
    HG

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    Replies
    1. Black olives as an addition would be great!

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  4. Wow- this looks amazing!! Very excited to try this (found your blog via Huffington Post!!)

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    Replies
    1. Glad you like it and that you found my blog through Huff Post! I'm very lucky they featured me.

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  5. I'm thinking of adding some sliced kalamata olives. Hmmmm. Oh...I also used fat free feta (from Trader Joes). And yes, more lemon perhaps (can't have enough lemon).

    Liz

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  6. I love Greek salads as I live in Athens, but have sort of been doing my own Greek salad sandwiches or wraps depending on bread available. But, usually, whatever leftover Greek salad I have from dinner, I pour it onto a Greek piece of Horiatiko Bread (village bread), or a flour tortilla I make from scratch and then wrap it up. Great way to get veggies, and with a bit of tobacco, it's wow...

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  7. That sounds awesome!! My boyfriend has been putting left over salads into sandwiches lately and loves it. It is funny how adding bread to even a normal salad helps it seem more substantial for lunch.

    Jealous you live in Athens!

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    1. Don't be jealous, Athens is only a flight or two away from most American cities :)

      Of course, if you come to Athens, you must do the Greek islands and then you'll have even more great ideas to create additional fantastic Greeky dishes. If you haven't tried Fage yoghurt (pronounced faw-gay in Greek), it's much better I think than Chobani yoghurt, and has been a staple in many a recipe in Greece and beyond. Thanks again for the great recipe.

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    2. Oh man, I LOVE Fage yogurt and have loved it for years. I agree, Chobani is not as good. I eat Fage almost daily.

      Thanks for the blog support!

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  8. I also LOVED Everyday Food and am so sad it is no longer a full monthly! My mom has saved every issue since it started in 2007 and we go back to them regularly for the recipes. I never saw this recipe though and am going to have to try it — thanks!

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