Saw this sandwich over at Debbie's blog, Mountain Breaths, and I knew this was for me. I used store bought hummus, but would love to try it next time with the homemade. I was making some variation of this sandwich no matter because it just sounded so good to me. So I used fresh zucchini instead of cucumbers, It was really good. Too bad the picky people I live with would never try feta. Their loss. They do eat hummus though, so maybe I will be nice and make one of these for them, minus the feta. If I decide to be nice :)
Greek Salad Sandwich
Martha Stewart Everyday Food, March 2011
Source: Debbie @ Mountain Breaths
Adapted by There's Always Thyme to Cook
1 cup canned chickpeas, rinsed and drained
extra-virgin olive oil
small clove garlic, minced
1 tablespoon lemon juice
or you can use store bought hummus
1/2 of a small red onion
Greek salad dressing, or use red wine vinegar, oil, and any herbs you like
3 oz. crumbled feta
8 slices rustic bread or pita's
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced
chopped kalamata olives
In a food processor pulse the chickpeas, garlic, lemon juice and 1 tablespoon olive oil until finely chopped. Season with salt and pepper. Or cheat and use store bought hummus!
In a small bowl, toss the red onion with enough dressing until it's all coated. Set aside.
In another small bowl, mash the feta with 1 tablespoon olive oil.
Brush all slices of bread with the dressing. On 4 of the slices, spread chickpea mixture. Top with the cucumber, tomato and onion. Season with salt and pepper. Spread the feta mixture on the remaining 4 slices of bread and place on top of the sandwiches.