Health Club Sandwiches | Oregonian Recipes

Name: 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

recipes.oregonlive.com

This combination of carrots, sprouts and bean spread is perfect for a sit-down lunch with friends. To round out the meal, serve with the accompanying Shredde...

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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