Greek Salad Sandwich

Martha Stewart Everyday Food, March 2011
adapted by

1 cup canned chickpeas, rinsed and drained
extra-virgin olive oil
small clove garlic, minced
1 tablespoon lemon juice
or you can use store bought

1/2 of a small red onion
Greek salad dressing, or use red wine vinegar, oil, and any herbs you like
coarse salt
ground pepper
3 oz. crumbled feta
8 slices rustic bread or pita's
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced
chopped kalamata olives

In a food processor pulse the chickpeas, garlic, lemon juice and 1 tablespoon olive oil until finely chopped.  Season with salt and pepper. Or cheat and use store bought hummus!

In a small bowl, toss the red onion with enough dressing until it's all coated. Set aside.

In another small bowl, mash the feta with 1 tablespoon olive oil.

Brush all slices of bread with the dressing. On 4 of the slices, spread chickpea mixture. Top with the cucumber, tomato and onion.  Season with salt and pepper. Spread the feta mixture on the remaining 4 slices of bread and place on top of the sandwiches.