About this recipe:This tasty sandwich makes a delicious and healthy lunch that's easy to take to work. Also great for picnics!
The Messy Cook
1/2 400g tin chickpeas, drained and rinsed
2 tablespoons tahini
1 clove garlic, minced
1 teaspoon salt
1 pinch paprika
1 1/2 teaspoons olive oil
1 tablespoon water
2 tablespoons fresh lemon juice
5 tablespoons chopped fresh coriander
4 tablespoons water
4 teaspoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 tablespoons caster sugar
1 pinch salt
1/2 teaspoon sesame oil
1/2 cucumber, thinly sliced
1 large tomato, sliced
1 small red onion, thinly sliced
4 slices granary bread
50g feta cheese, crumbled
50g shredded lettuce
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Method Prep:35min › Ready in:35min
To prepare the coriander houmous, place the chickpeas, tahini, garlic, 1 teaspoon salt and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice and the coriander. Puree in short bursts until smooth, and set aside.
Whisk together remaining 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 coriander houmous, 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.