This is one of my favorite recipes and I admit that it’s not mine– it’s from Martha Stewart. However, I’ve made a few changes because, while I love the flavor, most of her recipes are a lot of work so I needed to make it easier to create. I also made the bread– the recipe for that coming next month! The chips are the spinach, beet, and carrot tortilla chips with flaxseed from Trader Joe’s. Another favorite of mine.

The recipe is supposed to make four sandwiches, but that all depends on how much filling you like to use. You also can serve the chickpea part as dip and even layer it with the feta part for a, well, layer dip. Lots of options for these great flavors. Make it work for you and what you enjoy serving and eating.

! can chickpeas, rinsed and drained

3 tablespoons lemon juice

4 tablespoons tablespoons olive oil

1/2 cup fresh parsley

1/2 red onion, chopped

salt and pepper, as desired

4 ounces crumbled feta

slices of bread

1/2 medium cucumber, sliced thinly

1 tomato, thinly sliced

In a food processor pulse chickpeas, 2 tablespoons lemon juice, 2 tablespoons olive oil, and parsley until finely chopped. In a small bowl, mash feta with 1 tablespoon lemon juice and 2 tablespoons olive oil. Stir/mash in red onion. Spread the chickpea mix on one side of bread for each sandwich and do the same with the feta mixture for the other side of the sandwich. Place tomato and cucumber on one side and top with remaining side.