Health Club Sandwiches | Oregonian Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil (divided)
• 2 teaspoons plus 1 tablespoon fresh lemon juice (divided)
• 1 teaspoon agave nectar
• 1/8 teaspoon freshly ground black pepper
• 1 cup peeled and shredded carrots
• 2 cups alfalfa or clover sprouts
• 1 clove garlic, finely chopped
• 1/2 teaspoon ground cumin
• Pinch of cayenne pepper
• 1 15.5 ounce can garbanzo beans, drained and rinsed
• 1 tablespoon water
• 8 slices multigrain bread, lightly toasted (we used Dave's Killer "Good Seed" Bread)
• 1 large ripe tomato, thinly sliced
• 1 bunch watercress or arugula, tough stems trimmed