Name: Tuscan Tempeh and Bean Sandwich
Prep time: 10 min
Yield: 4 big sandwiches
Ingredients: 2 approx 15 oz cans cannellini beans, drained and rinsed; 2 cloves garlic, crushed fine or put through a garlic press; 2 tbsp parsley, finely chopped; Juice of half a lemon, approx 1 tbsp; 1 tbsp chopped capers; Salt and ground black pepper to taste; 1 8-oz package unflavored tempeh (I used the three-grain); 1/4 cup Kalamata olives, chopped; 1 rib celery, minced; 1 shallot, minced (can sub with red onion); Juice of 1/2 lemon, approx 1 tbsp; 2 tbsp parsley, finely chopped; Salt and ground black pepper to taste; 8 slices wholegrain bread or Italian bread; 2 cups loosely packed greens