This sandwich – which is vegan and can be gluten-free depending on the bread you choose – is easy and delicious. Because no cooking is required, it is ideal for hot summer evenings and is easy to pack up for a picnic.
1/2 cup sun dried tomatoes, julienned (do not use oil packed sun dried tomatoes)
3/4 cup chickpeas, rinsed and drained
1 Tablespoon garlic, minced
1 cup hummus (traditional flavor)
3 Tablespoons tomato paste
3 teaspoons smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup artichoke hearts, rinsed and dried
1 cup baby spinach leaves
8 slices hearty bread (I used rye, but any artisan style bread works well)
1. Microwave 1 cup of water in a glass bowl for 1 to 2 minutes, or until nearly boiling. Add sun dried tomatoes to water and allow to soak for at least 4 minutes to soften. Remove from water and drain completely.
2. Add chickpeas to a food processor and pulse 5 to 10 times, just to coarsely chop. Add garlic, hummus and tomato paste and mix. Add sun dried tomatoes, paprika, oregano, salt and pepper and mix thoroughly.
3. To assemble sandwiches, spread hummus on one slice of bread. Top with artichoke hearts and spinach.