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5 from 1 vote

Greek salad sandwich with black olive hummus

Prep Time10 mins
Total Time10 mins
Course: Light lunch
Servings: 2
Author: Becca Heyes


For the black olive hummus:

  • 1 small clove garlic
  • 120 g cooked chickpeas (1/2 a drained 400g tin, or ~ 3/4 cup)
  • ~ 20 black olives
  • 2 tsp tahini
  • 2 tbsp water
  • Black pepper

For the Greek salad sandwiches:

  • 4 slices bread
  • 4 leaves large lettuce
  • 12 slices cucumber
  • 1 medium tomato, sliced
  • 3 tbsp crumbled feta cheese
  • 2 tbsp sliced black olives


  • Add the garlic, chickpeas and black olives to a mini food processor, and blitz for around 10 seconds until roughly chopped. Add the tahini and a little water, and blitz again to form a smooth paste. If you need to, add a little more water, to create your desired consistency. Season with a good pinch of black pepper.
  • Spread the hummus over the four slices of bread, and layer up the sandwiches with the lettuce, sliced cucumber, sliced tomato, crumbled feta, and sliced black olives.