GREEK SALAD SANDWICH
Turn the makings of our Greek Salad with Chickpeas into this flavorful sandwich.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 542 g, Fat 27 g, Fiber 7 g, Protein 14 g
GREEK SALAD SANDWICH
Make and share this Greek Salad Sandwich recipe from Food.com.
Provided by Boomette
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Greek Salad: In a bowl, combine all the ingredients. Season with salt and pepper. Set aside. ?.
- Sandwich: Spread the mayonnaise on the inside of the bread. Cover with the salad and close. ??.
- Tips: For lunch, it is preferable to carry the Greek salad and bread separately and then assemble them at the last moment.
Nutrition Facts : Calories 632.1, Fat 33.2, SaturatedFat 11, Cholesterol 48.3, Sodium 833.9, Carbohydrate 79.8, Fiber 11.2, Sugar 35.9, Protein 20.4
GREEK SALAD SANDWICH
Steps:
- Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
- Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
- Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.
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- In a food processor, process the chopped cucumber until minced. Transfer to a kitchen towel. Squeeze out as much liquid as possible and transfer the cucumber to a bowl.
- In the food processor, combine the yogurt, roasted peppers, garlic, dill and 2 tablespoons of the vinegar and process until smooth. Add the yogurt mixture to the drained cucumber and stir well. Season the tzatziki with salt and pepper.
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