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Sunday, May 15, 2011

Meatless Monday: Greek Salad sandwich

image courtesy of Everyday Food
A working mom needs shorts cuts especially when it comes to making dinner. Since we don't buy a lot of process foods we have to rely on fresh items for quick dinners. I was inspired by my old standby, Everyday Food, to take sandwiches up a notch.

Yes, sandwiches aren't only for lunch in our house -- we have them for dinner. At least once a week, we have sandwiches .. turkey, peanut butter and jelly, peanut butter and banana, grilled cheese.

Everyday Food featured a Greek Salad Sandwich which I modified slightly.

Instead of mixing the chickpeas, lemon juice, olive oil and parsley, I usually will buy hummus from Trader Joe's. I'm quite fond of their white bean hummus and use that as mayo (because I HATE HATE HATE mayo). Instead of red onions, I have been known to add roasted red peppers and spinach. Really, you can use any veggies you have in the refrigerator.

Greek Salad Sandwich
adapted from Everyday Food

1 cup canned chickpeas, rinsed and drained (or store bought hummus and skip the first four ingredients)
2 tablespoons fresh lemon juice
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup fresh parsley leaves
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
3 ounces crumbled feta
Spinach leaves
8 slices rustic bread or olive bread
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced

In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

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