I pulled out a stack of magazines for The Great Cooking Magazine Challenge March 2011 Edition hosted by Suzy at Kitchen Bouquet. Head over to Suzy's blog to see what's cooking!
We love Greek cuisine, so I decided to try the Greek Salad Sandwich from Food Everyday - Martha Stewart March 2011 issue. We both enjoyed it very much, and decided it will be great for our meadow picnics in the summer.
In a food processor, pulse 1 cup canned chickpeas, rinsed and drained. Add 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, and 1/4 cup fresh parsley leaves until finely chopped.
In a small bowl, stir together 1/2 small red onion, thinly sliced, 1 tablespoon lemon juice and 2 teaspoons olive oil and season with salt and fresh ground pepper.
In another small bowl, mash 3 ounces crumbled feta cheese with 1 tablespoon oil.
Spread chickpea mixture on 4 slices of rustic bread or olive bread.
Top with 1/2 medium cucumber, thinly sliced, 1 thinly sliced tomato and red onion mixture.
Spread feta mixture on 4 more bread slices and place on top of sandwiches. Serves 4.
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