1(15-ounce) canlow-sodium chickpeas, rinsed and drained
3/4teaspoonSpanish smoked paprika or salt-free chili powder
1 1/2teaspoonsminced garlic
1tablespoonextra-virgin olive oil
8sliceswhole-grain bread12 ounces total
16large fresh basil leaves
2ounces (1/3 cup)crumbled feta
1/2cupgrated carrot1 medium
Combine chickpeas, paprika, cumin, coriander, caraway, garlic, lemon juice, and olive oil in a food processor. Pulse a few times until chickpeas are coarsely chopped and slightly pasty, but not smooth. Stir in salt and pepper to taste.
Slice each tomato along its equator; then gently remove seeds (so sandwiches don’t get soggy). Cut tomatoes into 1/4-inch slices.
Spread each bread slice with chickpea mixture. Top half of the slices with tomatoes, then basil, feta, and grated carrot. Top with remaining bread slices, making four sandwiches. Halve before serving.
Spiced Chickpea and Feta Sandwiches
Amount Per Serving
% Daily Value*
Total Carbohydrates 57g19%
Dietary Fiber 12g48%
* Percent Daily Values are based on a 2000 calorie diet.