Epic Veggie Sandwich

We all lead busy lives, meaning that sometimes fast food is the solution. It doesn’t get quicker and tastier than this. Crunchy, fresh, tart, salty and delicious.

 

Makes 2 sandwiches

Ingredients 

• 2 slices of red onion
• 2 slices of tomato
• 2 slices of yellow (bell) pepper
• 2 lettuce leaves
• 4 slices of good-quality shop-bought bread
• 2 tbsp Pumpkin Seed Pesto, optional

For the ultimate hummus

• 200 g (1 1/2 cups) tinned chickpeas, drained
• 3 tbsp light tahini
• juice of 1 lemon
• 5 tbsp water
• 1/2 garlic clove, peeled
• 1 beetroot, chopped
• 1 tsp Dijon mustard
• 1 tbsp capers, chopped
• pink Himalayan salt and black pepper, to taste

Method

1. Prepare all the veggies that are going into your epic sandwich and set aside.
2. For the hummus, add all the ingredients to a blender and blitz until you have a lovely smooth texture, then set aside.
3. Now get 2 pieces of bread and spread them with pumpkin seed pesto (if using) and top with the hummus. Layer with veggies in between. Add a sprinkle of salt and pepper to taste before adding the top of the sandwich and giving it a good squeeze.
4. This is not date food – it is messy, gooey and absolutely yummy!
5. Tip The hummus is a great standby ingredient and will last for up to a week, covered, in the fridge.
6. Add it to bowl food, toast or use it as a dip.

Per 100g
Calories: 170, Carbohydrates: 15.0g, Sugars: 1.8g, Fat: 8.8g, Saturates: 1.3g, Protein: 6.3g, Salt: 0.53g

Top Top: The hummus is a great standby ingredient and will last for up to a week, covered, in the fridge. Add it to bowl food, toast or use it as a dip.

Recipe and Images Courtestyn of Happy food by Bettina Campolucci-Bordi 

Taken from May 2018 (Issue 38) Vegan Life Magazine