Filling and fresh, use good quality feta and the freshest veggies you can find.
Ingredients
Naan bread, homemade for show stopper, store bought when you need a break
2 cups canned chickpeas, rinsed and drained
handful of chopped cilantro
3 tablespoons tahini
Zest and juice of one lemon
pinch of red pepper
½ cup feta cheese
1 tablespoon extra virgin olive oil
salt and pepper
½ red onion sliced thin
1 tablespoon red wine vinegar
2 carrots, sliced into matchsticks
1 cucumber, sliced into thin triangles
Sriracha for spice
Instructions
In the work bowl of a food processor, add the chickpeas and the cilantro. Pulse a few different times to roughen up the chickpeas. Transfer the mixture to a mixing bowl and stir in the tahini, zest and juice of lemon, the red pepper, feta cheese, extra virgin olive oil, salt and pepper to taste.
Add the sliced onion to a small bowl and pour over the red wine vinegar. Stir it around a bit to make sure all the onion is covered in the oil.
To assemble:
If you are using store bought naan bread, make sure to heat it on the stove or in the oven according to your package directions. I heated my fry pan to medium-high and then toasted each side for about forty-five seconds. Smear a generous portion of the chickpea mash then assemble the onion, carrots and cucumber and any other vegetables you are inspired to throw on there. use Sriracha for a kick. I have also made second day sandwiches with my run of the mill wheat bread on hand and it is still delicious.
Recipe by Culinary Mamas at https://culinarymamas.com/the-veggie-sandwich-perfected/