Makes 4 sandwiches plus about 2 cups of hummus
start to finish: 35 minutes
Two 15-ounce cans low-sodium chickpeas, drained and rinsed
¼ cup plus 2 tablespoons extra-virgin olive oil
¼ cup lemon juice
2 tablespoons tahini
2 medium garlic cloves, smashed
¾ teaspoon kosher salt
½ teaspoon cumin
¼ teaspoon freshly ground black pepper
8 slices focaccia or good-quality wheat bread
4 loosely packed cups mesclun greens or other mild lettuce
1 medium English cucumber, thinly sliced crosswise
2 medium vine-ripened tomatoes, cored and thinly sliced
¼ teaspoon kosher salt
1½ loosely packed cups radish sprouts
2 medium carrots, peeled and finely grated
¼ red onion, thinly sliced
1. Make the hummus: Set aside ¾ cup of the chickpeas. In the bowl of a food processor, combine the remaining chickpeas with the olive oil, lemon juice, tahini, garlic, salt, cumin and black pepper. Purée, scraping down the sides of the bowl as needed, until the mixture is well blended and smooth. Transfer the hummus to a bowl and fold in the reserved chickpeas. Set aside.
2. Make the sandwiches: Arrange the bread slices on a clean, dry work surface and spread each slice evenly with hummus, using about ¼ cup per slice. Top 4 slices with the greens, dividing them evenly. Layer the cucumber slices, then the tomato slices over the greens, dividing them evenly. Sprinkle the tomatoes with the salt.
3. Top the tomatoes with the radish sprouts, carrots and onion, dividing them evenly. Close each sandwich with another slice of bread, hummus side down, then cut in half. Divide the sandwiches among four plates and serve.