Total TimePrep/Total Time: 15 min.
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 loaf (8 ounces) unsliced French bread
- 2 medium sweet red peppers, cut into thin strips
- 1/2 medium cucumber, sliced
- 2 small tomatoes, sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped ripe olives
- 1/4 cup chopped pimiento-stuffed olives
- 1/2 cup crumbled feta cheese
- 4 lettuce leaves
- For hummus, in a food processor, combine the lemon juice, oil and beans; cover and process until smooth. Stir in the garlic, oregano, salt and pepper.
- Slice bread in half horizontally. Carefully hollow out bottom half, leaving a 1/2-in. shell. Spread hummus into shell. Layer with the red peppers, cucumber, tomatoes, onion, olives, cheese and lettuce. Replace bread top. Cut into four portions.
Nutrition Facts1 piece: 350 calories, 12g fat (4g saturated fat), 17mg cholesterol, 1219mg sodium, 50g carbohydrate (0 sugars, 9g fiber), 12g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Jul 27, 2010
I thought it needed just a little something else so i drizzled the sandwiches with about 1 tsp. of vinaigrette. The dressing definitely spiced up my meal!
Dec 9, 2009
I love vegetable sandwiches, actually, I call them "salad sandwiches", I omit the humus, and use mayonnaise spread on the bread. And I use as many fresh vegetables as I can.