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  • Makes 6 sandwiches
  • Serving size: 1 sandwich
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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:

By Vicki Brett-Gach,

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Ingredients

  • 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.
Nutritional Information:

Per serving (1 sandwich): 299 calories, 43 g carbohydrates, 14 g protein, 8.7 g total fat, 1.3 g saturated fat, 0 g cholesterol, 428 mg sodium, 7 g fiber, 6 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of vegan chef Vicki Brett-Gach

About the Author

Vicki Brett-Gach

Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, and the author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew. She provides remote culinary coaching to clients across the country. She is the creator of Ann Arbor Vegan Kitchen. Follow her on Instagram.
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