INGREDIENTS
1
Avocado
1/2 cup
Baby spinach, leaves
5
Carrots (about 8 ounces), small
1 16 ounce can
Chickpeas
1/2 cup
Coriander
1
Cucumber (about 1/2 pound), medium
1
Garlic clove
2 tsp
Lemon, zest
1/2 cup
Parsley
3
Radishes (about 2 ounces), small
1
Shallot
2 tbsp
Lemon juice, fresh
7 tbsp
Mayonnaise
2 tbsp
Radish-top salsa verde
1/4 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
5 tbsp
Olive oil, extra-virgin
1/4 cup
Almonds
4
Brioche buns or 8 slices pumpernickel bread, toasted
3 tbsp
Feta