This hummus cucumber sandwich is easy to make and loaded with veggies for a quick lunch. Keep it simple by using, hummus, cucumbers, spinach, and maybe some sprouts. Or pile it high with mashed avocado, sliced tomato, sliced red onion, and pickled banana peppers.
No cooking is required, barely any prep time, and it’s customizable. Add your favorite vegetables to slices of bread, leave out red onions if you don’t like them, or use what you have on hand. If you need more sandwich and wrap ideas for meals try my vegan chickpea tuna salad (no mayo), vegan curry chickpea salad, vegan curry chickpea salad wrap, vegan avocado toast ideas, or vegan toast ideas.
Bread - Use your favorite whole grain bread, sourdough bread, or bagel, or stuff the veggies into a pita or wrap.
Roasted Red Pepper Hummus - The chickpea spread acts like a mayo, adding moisture to the delicious sandwich. Choose any type of creamy hummus to add a variety of different flavors to the sandwich. I enjoy using smoked paprika hummus with roasted red pepper or try this oil-free hummus recipe, but any store-bought hummus can be used.
Leafy greens - Sandwiches are a great way to add more leafy greens to your diet. Use what you have on hand or get your favorite type. I use spinach, romaine, arugula, or a spring mix.
Cucumbers - I prefer English cucumbers because they have a thin skin that doesn’t need to be peeled and there are not many seeds. If you use a regular cucumber, peel the skin if it’s bitter. Use thin slices of a fresh crisp cucumber.
Pickled banana peppers (optional) - They add a lot of flavor to the cucumber hummus sandwich and some acidity that’s a nice contrast to all of the fresh veggies. They can be left out or substituted with pickles, pickled radishes, or pickled red onions.
Optional Veggies - Change up the veggies to suit your preferences. Some of my favorites are tomato slices, red peppers, sprouts, banana peppers, sliced red onion, pickled red onions, shredded carrots, and sliced or mashed avocado.
How to assemble
The sandwich can be assembled however you wish, but I like to spread hummus on one slice, mashed avocado on the other slice (if using, otherwise slather hummus on both slices), then place cucumber slices on one side and the other veggies on the other slice of bread. Sprinkle a little salt and pepper on half of the sandwich, then place your greens on one side. Assemble the vegan cucumber sandwich then enjoy!
- When washing vegetables, dry them well to not add excess moisture to the sandwich.
- Toast the bread first, adding all of the veggies can make your hummus sandwiches pretty heavy duty and toasting will help support all those beautiful vegetables.
- Thinly slice the veggies.
The hummus sandwich is best eaten the day it’s made, but vegetables like the fresh cucumber, red bell pepper, and red onion can be prepped ahead of time and stored in the refrigerator. Tomatoes can become mealy when stored in the fridge so skip preparing those ahead of time or use something else like carrot ribbons.
Also, don’t prep the avocado ahead of time either, it will brown quickly without any acid (like lime or lemon juice). I’ve had good luck storing leftover avocado, with the pit still intact, which lasts for a day or two if placed in an air-tight container in the fridge.
The veggie sandwich is great on its own but can be paired with a side to make it even more filling.
- Raw vegetables by themselves or with a dip
- Fresh fruit
- Vegan fruit salad with lime juice or summer berry salad
- Raisin oatmeal bars or cranberry orange oatmeal bars
- For a side salad, try vegan strawberry spinach salad or zesty quinoa salad
- Serve it with soup, try white bean potato soup
More easy recipes that don’t require cooking
- Vegan chickpea tuna sandwich with no mayo
- Vegan curry chickpea salad
- Vegan curry chickpea wrap
- Vegan avocado toast ideas
- Vegan toast ideas
- Oil-free hummus
- Smoked paprika hummus
I hope you enjoy these simple yet delicious cucumber sandwiches! If you like the recipe, feel free to rate it and leave a comment.Print
This hummus cucumber sandwich is easy to make and loaded with veggies for a quick lunch.
- 4 slices whole-grain bread
- 4 tablespoons roasted red pepper hummus (or smoked paprika hummus)
- ⅓ of an English cucumber, sliced thinly
- Fresh leafy greens
- Salt and pepper, to taste
- Optional: sliced tomato, sliced red bell pepper, sliced red onion, pickled banana peppers, sliced or mashed avocado
- Toast or don’t toast the bread.
- Spread about a tablespoon of hummus on each slice of bread. If using mashed avocado, slather it on the other slice of bread instead of hummus.
- I like to add the cucumber slices and any other veggies on top of the hummus and/or mashed avocado so they don’t fall out.
- Then sprinkle salt and pepper to taste, then add the greens.
Hummus and cucumber portions in the ingredient list are estimates, it all depends on how much you want on your sandwich and how large the bread slices are.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: no bake
- Cuisine: American
Keywords: hummus cucumber sandwich, cucumber hummus sandwich, vegan cucumber sandwich