Super-Green Sandwiches with Broccoli-Feta Hummus

I like healthy food. I really, really do. I'm the first one down to try a new salad place. I'm always chugging some kind of newfangled probiotic beverage I spent entirely too much money on. But here's the deal: I can't eat anything boring. Chicken and broccoli? Snooze. Plain old salad? Meh. Powerhouse sandwich? Can I get some hot sauce on that?

This week, I wanted to create a vegetarian, micronutrient-packed sandwich I would actually enjoy eating. So. I started with two slices of hearty, whole grain bread. I spread each slice with a vibrant, lower-oil broccoli-feta green hummus. Then I stuffed the bread with a simple salad made with greens and red onion, drizzled with a bit of lemony dressing. Perfect.

I hope you like my new favorite sandwich as much as I do. It’s light, filling, and salty/tangy/bright. There’s a lot of texture going on, which is really the best part. Bonus: everything’s green. Pack one of these sandwiches for lunch tomorrow and sail—well-fed—into the weekend.

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Super-Green Sandwiches with Broccoli-Feta Hummus Recipe

Healthy, satisfying, delicious, and GREEN. This sandwich is a perfect and quick weekday lunch.

Makes: 2 servings

Prep time: 15 mins

Cook time: 0 mins

Ingredients:

For the Hummus


• 1/2 cup broccoli, steamed (we used the microwave)
• l/2 cup chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 3 tablespoons feta
• 2 teaspoons garlic, minced (about two cloves)
• Salt to taste
• Pepper to taste

For the Sandwiches


• 4 slices of your favorite, hearty bread (we used a seven-grain variety)
• 2 large handfuls of salad greens (we used a blend, but spring mix, arugula, or spinach would all work well)
• 1/4 cup red onion, sliced thinly
• Juice of 1/2 a lemon (about a tablespoon)
• 1 tablespoon olive oil
• 1 teaspoon mustard
• 1/4 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste

Instructions:

For the Hummus


1. Add all ingredients to a food processor and blend well.

For the Sandwiches


2. Spread each slice of bread with a generous spoonful of hummus.
3. In a large bowl, whisk together the lemon juice, olive oil, mustard, Italian seasoning, salt, and pepper.
4. Add the greens and onion to the oil mixture, and toss to coat.
5. Pile the greens and onions onto the bread slices, and assemble two sandwiches.

Notes and Nutrition Information

• Make a vegan version of this recipe by substituting the feta in the hummus with three tablespoons of almonds plus two teaspoons of lemon juice.

• This hummus will oxidize quickly, so I strongly recommend using it within 24 hours of preparing it. Store it wrapped tightly in the refrigerator.

• If you want to make a single sandwich, you totally can! Just halve the recipe and make sure you have a small or high-powered food processor that can handle a small batch of hummus.

• I tried this on toasted and untoasted bread. I think untoasted was slightly better, but I liked both. Jury’s out :)

• One half of the recipe as written contains approximately 380 calories, 20 grams of fat, 42 grams of carbohydrates, 12 grams of protein, 8 grams of fiber, 5 grams of sugar, and 781 milligrams of sodium.