Grilled Veg And Hummus Sandwich Recipes

HUMMUS VEGGIE SANDWICH

Hummus Veggie Sandwich image

This delicious humus veggie sandwich is quick and easy to make and perfect for lunch on the go. Loaded with fresh vegetables, it's bold, vibrant and easily customizable.

Provided by Yumna Jawad

Time 10m

Number Of Ingredients 11

Ingredients

4 slices whole grain bread (toasted)
½ cup hummus
½ cup baby spinach
Few slices red onion
4 ounces feta cheese
½ English cucumber (sliced)
Few slices red peppers
¼ cup banana peppers
¼ cup pitted kalamata olives
¼ teaspoon dried oregano
Salt and pepper (to taste)

Steps:

Spread the hummus over the bread slices. Carefully stack the sandwich ingredients over two of the slices, season with the dried oregano and salt and pepper, to taste.
Top with the remaining slices. Cut each sandwich in half, if desired. Serve immediately.

Nutrition Facts : Calories 314 kcal, Carbohydrate 20 g, Protein 15 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 50 mg, Sodium 1165 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

VEGGIE & HUMMUS SANDWICH

Veggie & Hummus Sandwich image

This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.

Provided by Katie Webster

Categories Healthy Vegetarian Sandwich Recipes

Time 10m

Number Of Ingredients 7

Ingredients

2 slices whole-grain bread
3 tablespoons hummus
¼ avocado, mashed
½ cup mixed salad greens
¼ medium red bell pepper, sliced
¼ cup sliced cucumber
¼ cup shredded carrot

Steps:

Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.

Nutrition Facts : Calories 325 calories, Carbohydrate 39.7 g, Fat 14.3 g, Fiber 12.1 g, Protein 12.8 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 6.8 g

HUMMUS AND GRILLED VEGETABLE WRAP

Hummus and Grilled Vegetable Wrap image

Provided by Ellie Krieger

Categories main-dish

Time 23m

Yield 4 servings, serving size - 1 wrap

Number Of Ingredients 11

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Steps:

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

HUMMUS & VEGGIE WRAP-UP

Hummus & Veggie Wrap-Up image

I had a vegan wrap that was similar to this once when I stopped at a diner while on a long and arduous walk. I enjoyed it so much that I modified it to my own taste and now have it for lunch on a regular basis. Everyone at work wants to know how to make it. -Michael Steffens, Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 8

Ingredients

2 tablespoons hummus
1 whole wheat tortilla (8 inches)
1/4 cup torn mixed salad greens
2 tablespoons finely chopped sweet onion
2 tablespoons thinly sliced cucumber
2 tablespoons alfalfa sprouts
2 tablespoons shredded carrot
1 tablespoon balsamic vinaigrette

Steps:

Spread hummus over tortilla. Layer with salad greens, onion, cucumber, sprouts and carrot. Drizzle with vinaigrette. Roll up tightly.

Nutrition Facts : Calories 235 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

GRILLED VEG AND HUMMUS SANDWICH

Grilled Veg and Hummus Sandwich image

The combination of flavours in this sandwich is just super. You can use the vegetables hot or cold, either way tastes great. Created for the RSC#7.

Provided by -Sylvie-

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 small eggplant, thickly sliced
1/2 red bell pepper
1/2 yellow bell pepper
1 1/2 tablespoons olive oil
1/2 tablespoon thyme, freshly chopped
1/2 tablespoon basil, freshly chopped
2 tablespoons feta cheese, crumbled
0.5 (7 1/2 ounce) can garbanzo beans, drained, liquid reserved (chickpeas)
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon yoghurt
1/2 teaspoon ground cumin
1 pinch paprika
2 large crusty bread rolls, chiabatta works well

Steps:

Place the bell peppers under a medium grill/broiler skin side up for approx 5-10 minutes.
Remove when skins are charred and starting to blister.
Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily.
Cut into chunky strips.
Meanwhile, in a small bowl combine the olive oil, thyme and basil.
Add the sliced eggplant and mix well so that the slices are coated.
Grill or griddle for approximately 10 minutes turning once.
For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency.
Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese.

Nutrition Facts : Calories 497.4, Fat 20.9, SaturatedFat 4.7, Cholesterol 13.6, Sodium 644.7, Carbohydrate 66.8, Fiber 14.9, Sugar 9.8, Protein 15.7

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