Ingredients
1 (15 oz/425g) can chickpeas, drained and rinsed or 1½ cups cooked
1 English cucumber
1 medium tomato
¼ red onion
¼ cup kalamata olives
¼ cup crumbled feta cheese
¼ cup chopped fresh parsley
2 tbsp olive oil
1 tbsp lemon juice
¼ tsp garlic powder
Salt to taste
4 small whole grain bread rolls or slices
Instructions
Chop cucumber, tomato, red onion, and chickpeas into small dice
In a bowl, combine vegetables, olives, parsley, and crumbled feta
Whisk olive oil, lemon juice, garlic powder, and salt to make vinaigrette
Toss dressing with salad mixture until well coated
Let sit 5 minutes for flavors to meld
Divide salad between bread rolls or use two bread slices per sandwich
Notes
Use canned chickpeas for convenience
Swap bread to pita or whole grain wraps
Let salad rest 10-15 minutes before serving to thicken
Store leftovers in airtight containers for 2 days
- Prep Time: 20
- Category: Mediterranean Basics
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 35mg