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  • Prep-time: / Ready In:
  • Makes 4 tartines

Piled high with chopped veggies, these tartines are a salad and a sandwich all rolled into one. A savory bean spread is topped with sweet tomatoes and refreshing cucumber that bring to mind the warm summer months with every bite. Fresh basil gives them Mediterranean flair, but you could also flavor them with cilantro, mint, parsley, or any combination of fresh herbs that you enjoy.

Ingredients

  • 1 15-oz. can cannellini beans, rinsed and drained (1½ cups cooked)
  • 1½ cups chopped, peeled, and seeded cucumber
  • ½ cup sliced scallions
  • ½ cup cherry tomatoes, sliced
  • 2 tablespoons thinly sliced basil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup whole fresh basil leaves, plus more for garnish
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 4 slices sprouted whole grain bread, lightly toasted

Instructions

  1. In a bowl stir together ½ cup of the beans, the cucumber, ¼ cup of the scallions, the tomatoes, and the 2 tablespoons sliced basil. Season with salt and pepper.
  2. For bean spread, in a blender or food processor combine the remaining 1 cup beans and ¼ cup scallions with the ½ cup whole basil leaves, the lemon juice, garlic, and 1 tablespoon hot water. Cover and blend until creamy. Season with salt and pepper.
  3. To assemble, spread each toasted bread slice with 3 tablespoons of the bean spread. Top with cucumber mixture and garnish with additional basil leaves.

Comments (2)

(5 from 4 votes)
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Nannette González9 months ago
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I ought all the ingredients and can’t wait to try this recipe! Thank you!

Lauren10 months ago
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A hit in our household! I sliced/toasted a baguette instead of the whole wheat bread, and it was delicious.

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Headshot of Mary Margaret Chappell
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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