Radish, Cucumber, and Chickpea Tartine

Well, I hit the bottom of my fridge today, but that doesn't mean my sandwich-making has suffered too much. This sandwich was born out of a past sandwich and left over veggies from last week's salads. The chickpea spread is the chickpea spread from the Greek Salad Sandwich, and the onions were from that sandwich too - a few days of sitting in lemon juice pickled them perfectly. 

- 1-2 radishes, thinly sliced
- 1/3 cucumber, thinly sliced
- 1 tsp. parsley
  (onions soaked in lemon juice overnight)
- salt and pepper
- sandwich bread
- olive oil to drizzle if needed.

To prepare, toast the bread then add the chickpea spread and place the onions on top. Layer the cucumbers and radishes together, then the parsley and some cracked pepper. If the sandwich is too dry, drizzle some olive oil on top.

Just as a refresher on the chickpea spread :
- 15 oz. can of chickpeas (rinsed)
- 3 tbsp. parsley
- juice from half a lemon
- 1 tbsp. feta
- 2 tbsp. olive oil
- salt and pepper

Take the chickpeas (rinsed) and blend them together in a blender or food processor with the juice from half a lemon, 3 tbsp. of parsley, 1 tbsp. of feta, and 2 tbsp. olive oil plus salt and pepper to taste. 


  1. leftover vegies makee great sandwiches. i love cold roast pumpkin!

  2. Nice to read this article will be very helpful in the future, share more info with us. Good job!