Greek Salad Sandwich

Martha did it again. She's not my favorite person but I love her magazines and a lot of the recipes in them. This sandwich was a perfect Lenten Friday dinner. It was healthy, balanced and made with all fresh ingredients. I'm really looking forward to making it again.

Greek Salad Sandwich

Serves 4

1 c canned chick peas, rinsed and drained
2 T fresh lemon juice
2 T +2 t extra-virgin olive oil, separated
1/4 c fresh parsley leaves
1/2 small red onion, thinly sliced
coarse salt
ground pepper
1 ounce crumbled feta
Rustic bread or olive bread
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced

1. In a food processor, pulse chickpeas, 1 T lemon juice, 1 T olive oil and parsley until finely chopped.

2. In a small bowl, stir together red onion, 1 T lemon juice and 2 t oil and season with coarse salt and ground pepper.

3. In another small bowl, mash feta with 1 T oil.

4. Spread chickpea mixture on 4 slices rustic bread or olive bread.

5. Top with 1/2 medium cucumber, thinly sliced, 1 tomato, thinly sliced and onion mixture, season with salt and pepper.

6. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

Source: Martha Stewart Everyday Food Magazine