Prep 5 mins
Cook 0 mins
This is a great light sandwich!
- 1 soft cracker bread, halved (Lavosh) or 1 large flour tortilla
- 4 ounces hummus
- 1⁄4 cup fresh parsley, chopped
- 8 ripe olives, sliced
- 1 small cucumber, thinly sliced
- 1 small tomatoes, seeded and chopped
- 1 ounce feta cheese, crumbled
- Spread hummus on the bread to within 1/2 inch of the edge.
- Add parsley, cucumber, olives, tomato, and cheese on top of hummus.
- Roll up and serve.
Terri, I really felt right at home with this recipe. I make stuff like this all the time, but was so pleased to actually see a recipe for it actually in print. This is one of my favorite lunches! I use a laffa, which is the Mediterranean version of lavosh, which I think is actually Armenian (don't quote me on that, though). I used half parsley and half fresh coriander. I also gave it a lavish sprinkle of za'atar. The olives were from a local Lebanese deli, pickled with lots of garlic and lemon! Yum! Anyone and everyone who reads this review, make this "sandwich", you will love it! Thanks Terri!
I just had a recipe very similar to this for dinner, which I got from Rachel Ray's 30-minute Meals cookbook. I used lentils for the hummus because that's what I had on hand. In addition to the ingredients listed here, I added lemon juice and olive oil as a dressing for the veggies, plus I added some red onions to the veggies. This was delicious and satisfying. I will definitely make this again.
This was a very filling sandwich, with fresh, light ingredients. DH and I split a large lavash filled with the ingredients. I used homemade hummus, and we served with Recipe #417140, which was a nice combination. Both DH and I would make this again. Thanks for posting! Made for Sun and Spice 2013.