YOUR SOLIN GENERATED RECIPE
Mediterranean Veggie Sandwich with Red Wine Vinaigrette
Toasted sprouted grain bread layered with a creamy chickpea-yogurt mash and crisp Mediterranean vegetables, finished with a zesty and bright red wine vinaigrette.
INGREDIENTS
2 slice sprouted grain bread
0.75 cup non-fat Greek yogurt
0.5 cup canned chickpeas
1 oz feta cheese
0.5 cup fresh baby spinach
0.25 cup cucumber
2 slice tomato
2 tbsp red onion
1 tsp extra virgin olive oil
2 tsp red wine vinegar
0.25 tsp dried oregano
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small mixing bowl, whisk together the red wine vinegar, extra virgin olive oil, dried oregano, sea salt, and black pepper to create the vinaigrette.
In a separate bowl, combine the non-fat Greek yogurt and canned chickpeas. Use a fork to partially mash the chickpeas into the yogurt until a thick, chunky spread forms.
Toast the sprouted grain bread slices until they are golden brown and sturdy enough to hold the fillings.
Spread the chickpea and yogurt mixture generously across one side of both slices of toasted bread.
Layer the fresh baby spinach, sliced cucumber, tomato, and red onion onto one slice of the bread.
Crumble the feta cheese over the vegetables and drizzle the prepared red wine vinaigrette over the top.
Close the sandwich with the second slice of bread, press down gently to set the layers, and slice diagonally before serving.