Description
I recreated this deliciously refreshing vegetable sandwich from my favorite bakery. The cool crispness is perfect anytime of the year!
Ingredients
- 1 cup canned garbanzo beans (chickpeas), drained, rinsed
- ⅛ cup tahini
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 pinch paprika
- 1 ½ teaspoons olive oil
- 1 tablespoon water
- 2 tablespoons fresh lemon juice
- ⅓ cup chopped fresh cilantro
- ¼ cup water
- 4 teaspoons red wine vinegar
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons white sugar
- 1 pinch salt
- ½ teaspoon sesame oil
- ½ cucumber, thinly sliced
- 1 large tomato, sliced
- 1 small red onion, thinly sliced
- 4 slices bread
- ¼ cup crumbled feta cheese
- ⅔ cup shredded lettuce
Instructions
- To prepare the cilantro hummus
- place the garbanzo beans
- tahini
- garlic
- 1 teaspoon salt
- garlic powder
- and paprika into a blender. Add 1 1/2 teaspoons of olive oil
- 1 tablespoon of water
- lemon juice
- and the cilantro. Puree until smooth
- and set aside.
- Whisk together 1/4 cup of water
- vinegar
- 2 teaspoons extra-virgin olive oil
- sugar
- 1 pinch of salt
- and sesame oil in a bowl until the sugar has dissolved. Add the cucumber
- tomato
- and red onion. Toss to coat the vegetables in the dressing.
- Spread two slices of bread with the cilantro hummus
- and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste
- and top with the remaining slice of bread.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 2