This Greek Salad Sandwich is a fresh and healthy recipe, which is made with a savory chickpea spread and creamy feta cheese. It’s the perfect quick lunch, ready in about 15 minutes.
Greek Salad Sandwich Ingredients
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- ¼ cup fresh parsley leaves
- ½ small red onion, thinly sliced
- Coarse salt and ground pepper
- 3 ounces crumbled feta
- 8 slices rustic bread or olive bread
- ½ medium cucumber, thinly sliced
- 1 tomato, thinly sliced
How To Make a Greek Salad Sandwich
- Make the chickpea spread: In a food processor, pulse the chickpeas, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil, and the parsley until they are finely chopped into a textured spread.
- Marinate the onions: In a small bowl, stir together the sliced red onion, the remaining 1 tablespoon of lemon juice, and the remaining 2 teaspoons of olive oil. Season with salt and pepper.
- Make the feta spread: In another small bowl, use a fork to mash the crumbled feta with 1 tablespoon of olive oil until it forms a spreadable mixture.
- Assemble the sandwiches: Spread the chickpea mixture on 4 slices of bread. Top with the sliced cucumber, sliced tomato, and the marinated onion mixture. Season the vegetables with a little more salt and pepper. Spread the feta mixture on the remaining 4 slices of bread and place them on top to complete the sandwiches.
Recipe Tips
- How to prevent a soggy sandwich? For the best texture, lightly toast the bread before assembling. Also, try to drain the marinated onions slightly before adding them to the sandwich.
- Can I make this ahead of time? This sandwich is best assembled just before serving. However, you can prepare the chickpea spread, the feta spread, and the marinated onions up to a day in advance and store them in separate airtight containers in the refrigerator.
- What kind of bread is best? A sturdy, rustic bread like sourdough, ciabatta, or the suggested olive bread is perfect as it can hold up to the hearty fillings without falling apart.
- Can I add other ingredients? Absolutely. A handful of chopped Kalamata olives or a few slices of roasted red pepper would be delicious additions.
What To Serve With a Greek Salad Sandwich
This hearty sandwich is a complete meal on its own, but it also pairs well with simple sides.
- Kettle-cooked potato chips
- A cup of tomato or lentil soup
- A side of dolmades (stuffed grape leaves)
How To Store a Greek Salad Sandwich
- Refrigerate: This sandwich is best enjoyed fresh. If you have leftovers, it’s best to store the individual components (spreads, vegetables) separately in the refrigerator and assemble a fresh sandwich when ready to eat.
Greek Salad Sandwich Nutrition Facts
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this recipe is not vegan because it contains feta cheese. To make it vegan, you can substitute the feta with a store-bought vegan feta alternative or a homemade tofu-based feta.
No. If you don’t have a food processor, you can place the chickpeas in a bowl and mash them thoroughly with a fork or a potato masher to create a more rustic, textured spread.
Soaking the sliced red onions in the lemon juice and olive oil helps to soften their sharp, pungent bite, making them milder and adding extra flavor to the sandwich.
Try More Recipes:
- No-Mayo Mediterranean Tuna Salad Recipe
- Mediterranean Three-Bean Salad Recipe
- Thai Cucumber Salad Recipe
Greek Salad Sandwich Recipe
Description
A fresh and healthy vegetarian sandwich that packs all the classic flavors of a Greek salad, with a savory chickpea spread and creamy feta, between two slices of rustic bread.
Ingredients
Instructions
- Chickpea Spread: In a food processor, pulse chickpeas, 1 tbsp lemon juice, 1 tbsp olive oil, and parsley until finely chopped.
- Onions: In a small bowl, toss the sliced onion with 1 tbsp lemon juice and 2 tsp olive oil; season.
- Feta Spread: In another bowl, mash the feta with 1 tbsp olive oil.
- Assemble: Spread the chickpea mixture on 4 slices of bread. Top with cucumber, tomato, and the onion mixture.
- Spread the feta mixture on the remaining 4 slices of bread and place on top of the sandwiches.
Notes
- For a neater sandwich, the recipe notes suggest you can use pita bread to hold all the ingredients.
- Using a sturdy, good-quality bread is key to a great sandwich that doesn’t get soggy.
- This is a perfect recipe for a quick, healthy, and satisfying vegetarian lunch.
- All the spreads and fillings can be made in advance for an even faster assembly.