Hummus Cucumber Sandwich

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 and it’s customizable.  Add your favorite vegetables, 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.

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• Ingredient notes
• How to assemble
• Tips
• Storage
• Serving suggestions
• More easy recipes that don’t require cooking 
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Ingredient notes

Bread - Use your favorite whole grain 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 sandwich.  Choose any type of hummus, I enjoy the flavor of roasted red pepper, or try this oil-free hummus.

Leafy greens - Sandwiches are a great way to add more leafy greens to your diet.  Use what you have on hand or your favorite.  I use spinach, romaine, arugula, or a spring mix.

Cucumbers - I use 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.

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 sliced tomatoes, sliced red bell pepper, 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 split the veggies between the two slices so the spreads hold onto the vegetables better.  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!

Tips

• 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 sandwich pretty heavy duty and toasting will help support all those beautiful vegetables.
• Thinly slice the veggies.

Storage

The cucumber hummus sandwich is best eaten the day it’s made, but vegetables like the 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 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.

Serving suggestions

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

I hope you enjoy this simple yet delicious veggie sandwich! If you like the recipe, feel free to rate it and leave a comment.

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