A good hummus salad sandwich is a lifesaver when you want a quick on-the-go meal. This za’atar-seasoned hummus gets an extra boost of flavor from ground cumin, cayenne pepper, and (optional) Cajun seasoning, and is mixed with crunchy cabbage, celery, and red bell pepper. Smaller appetites may be satisfied with one sandwich, but if you’re hungry, two sandwiches pack a hearty 27 grams of plant-based protein!
Tips
Gluten-free version: To make this gluten-free, use store-bought vegan gluten-free whole grain bread or make your own gluten-free bread. Since gluten-free bread can be denser, consider serving these as open-faced sandwiches for optimal texture and flavor.
Got leftovers? Store the hummus and veggie mix in an airtight container for up to three days in the fridge and enjoy throughout the week.
For more inspiration, check out these tasty ideas:
- “No-Tuna” Salad Sandwich
- Quick and Easy Jackfruit Salad Sandwiches
- Greens and Things Sandwiches with Carrot Hummus
- Sweet Potato and Veggie Wraps
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- ¼ cup tahini
- 2 tablespoons lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon za’atar spice blend, or to taste
- Dash cayenne pepper
- Dash salt-free Cajun or Creole seasoning (optional)
- Coarsely ground black pepper, to taste
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped celery
- 1 cup thinly shredded red cabbage
- ¼ cup chopped fresh cilantro or parsley (optional)
- 12 slices sprouted whole grain bread, toasted
Instructions
- In a food processor combine the first six ingredients (through za’atar) and ¼ cup water. Process several minutes or until very smooth, adding more water as needed to achieve desired consistency. Transfer hummus to a bowl. Stir in cayenne and Cajun seasoning (if using); season with black pepper. Taste and adjust seasoning, if needed. Stir in bell pepper, celery, cabbage, and cilantro (if using). Cover; chill until ready to serve.
- Spread about ⅔ cup hummus salad on each of six of the toasted bread slices. Top with remaining slices.
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