Ingredients
Units
Scale
- Fresh bread of your choice
- English cucumber, sliced thin lengthwise
- Fresh basil leaves
- Red onion, sliced thin
- Avocado
- Romaine lettuce
- Sliced Provolone or cheese of your choice
- Olive oil, for brushing the bread
For the Chickpea Salad:
- 2 (15.5 oz.) cans of chickpeas, drained
- 1 small red onion, sliced very thin
- 1 tbs. capers
- 10-12 grape tomatoes, quartered
- 3-4 garlic cloves, grated
- 4-5 marinated artichoke hearts, chopped
- 1 small jalapeno- with or without seeds, chopped
- 10-12 fresh basil leaves, julienned
- 2-3 tbs. fresh parsley, chopped
- 4 tbs. lemon juice
- 1 tbs. red wine vinegar
- 4-5 tbs. olive oil
- 1 tsp. salt
- 1 tsp. course ground black pepper
- 1 tsp. dried oregano, crushed between fingers
- 1/2 tsp. red pepper flakes
- Fresh Parmesan cheese or Romano-shaved
For the Sauteed spinach:
- 5 oz. fresh baby spinach- clean and pat dry with paper towels
- 3-4 cloves of garlic
- 2 tbs. olive oil
Instructions
- Combine all of the ingredients for the chickpea salad in a large bowl and toss. Set aside.
For the Sauteed spinach:
- Heat a large cast iron frying pan and add the garlic and olive oil.
- Allow the garlic to get slightly golden. Turn the heat off add the spinach and toss.
- Add to the chickpea salad and toss.
Assembling the Sub:
- Heat a large cast iron pan.
- Brush the bread with olive oil and grill in the pan to get slightly golden.
- Remove the bread, add a cheese slice to each side, and melt in a toaster oven.
- Place the fresh basil leaves, red onion, avocado, lettuce, cucumber, and a scoop of the chickpea salad using a slated spoon so it drains before placing on the bread, and close the sandwich tightly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Cuisine: Vegetarian
