Greek salad sandwich is a fresh and tasty, flavorful twist on the classic salad. It features crunchy cucumbers, garbanzo beans, red onions, kalamata olives, and peppers, all tossed in a tangy Greek dressing. Served on sourdough or in a pita, it offers a delicious, portable way to enjoy Greek salad flavors. This classic Blue Zone recipe can also be made ahead and refigerated for meal prep. It uses this delicoius Creamy Greek Salad Dressing.
Healthy Mediterranean Style Sandwich
This salad mix is going into regular rotation here. It’s so delicious and easy to make. I plan to double or even triple the recipe as part of meal prep. The husband loved it and it’s a healthy Blue Zone type of meal. Paried with some hearty sourdough, it’s a great lunch or dinner.
Ingredients in Greek Salad Sandwich Mix
Garbanzo Beans are mashed and bring a creamy texture, nutty flavor, and a protein-rich boost to this Greek salad sandwich, making it delicious and nutritious, enhancing the mix with fiber, vitamins, and minerals.
Cucumbers add a refreshing crunch, mild flavor, and hydrating quality to this sandwich mix, adding crisp texture and boosting nutrition with vitamins and antioxidants.
Red Onions add a zesty bite, vibrant color, and subtle sweetness to a Greek salad sandwich, enhancing flavor complexity.
Banana Peppers add a tangy kick, vibrant color, along with a touch of heat.
Kalamata Olives are my favorite kind of olive and here they add a rich, briny flavor, deep color, and a satisfying texture.
Creamy Greek Salad Dressing ties this all together in a creamy and delicious way. I’ve linked to the recipe for mine but if you have a favorite homemade or store bought version, use what you like and have on hand!
Sliced Tomatoes add a juicy freshness, vibrant color, and mild sweetness. I used Campari which are small, sweet, and juicy tomatoes known for their low acidity, vibrant red color, and superior flavor, often used in salads and gourmet dishes. They’re smallish but still large enough to slice onto a sandwich.
Lettuce for crisp texture, refreshing taste, and vibrant green color.
Good Bread provides a sturdy yet soft base for Greek salad sandwiches, enhancing the overall experience with its fresh, chewy texture and hearty flavor. Sourdough is tasty here but a pita would work, too.
How to Make a Greek Salad Sandwich
Mash the garbanzo beans. Drain and rinse them first and pat them dry with paper towels. No one wants a soggy sandwich and just a minute to dry them makes a different. As you pat them dry, the bean skins are going to start coming off. I pick out as many as I can.
Chop the cucumber, red onion, banana pepper, and kalamata olives. Stir the mashed garbanzos together with this and add about a third or a half cup of the Creamy Greek Salad dressing.
Greek Salad Sandwich Mix is Versatile
This sandwich mix is super versatile. It’s great on a sammich with sliced tomatoes and lettuce and a bit of extra dressing and a dash of black pepper. But it’s also delicious on its own, in a pita, or over a green salad. I think it would be tasty just scooped up with some tortilla chips.
Greek Salad Sandwich Recipe
Greek salad sandwich features a mix of diced cucumbers, red onions, chopped Kalamata olives, banana peppers, and garbanzo beans. Toss with a creamy Greek dressing that includes olive oil, lemon juice, and oregano. Spread on good bread with sliced tomatoes and lettuce for a refreshing, flavorful, and nutritious meal.
Ingredients
- 15 oz garbanzo beans, drained, rinsed, and patted dry
- 1/2 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/3 cup chopped kalamata olives
- 1/3 cup chopped banana peppers
- 1/2 cup Greek Salad Dressing
- sliced tomatoes
- lettuce
- good bread or a pita
Instructions
- Drain and rinse the canned garbanzo beans. Then pay them dry with paper towels, removing as many skins as you like.
- Using a potato masher or a fork, mash the garbanzo beans until very coarsely mashed. Don't over mash.
- Mix in the chopped cucumbers, chopped red onion, chopped banana peppers, and kalamata olives along with the dressing and stir together until combined.
- Serve on bread or pita with lettuce, sliced tomatoes, and additional salt and pepper to taste.
- For meal prep just double the recipe and store the Greek Salad mix in the fridge for up to a few days until ready to assemble into sandwiches.
