Fresh Veggie & Hummus Sandwich

This fresh veggie & hummus sandwich is one of my favorite quick meals when I want something light, healthy, and satisfying. Loaded with crisp vegetables, creamy hummus, and nestled between hearty whole grain bread, it’s a delicious plant-based option I can enjoy anytime—no cooking needed.

Why You’ll Love This Recipe

I love how easy it is to put together and how customizable it is depending on what I have in the fridge. The hummus adds a rich, savory base while the veggies bring crunch, color, and freshness. It’s perfect for a quick lunch, a picnic, or even a light dinner. Plus, it’s totally vegan and full of good-for-me nutrients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whole grain or multigrain sandwich bread
• Hummus (store-bought or homemade)
• Cucumber slices
• Tomato slices
• Red onion (thinly sliced)
• Avocado (sliced)
• Shredded carrots
• Baby spinach or mixed greens
• Salt and pepper
• Optional: sprouts, roasted red peppers, olives, or a drizzle of balsamic vinegar

Directions

1. I start by spreading a generous layer of hummus on each slice of bread—this acts as the creamy, flavorful base.

2. I layer on the veggies starting with spinach or greens, then cucumber, tomato, onion, avocado, and carrots.

3. I sprinkle with a little salt and pepper to boost the flavor.

4. I add any extras I’m in the mood for, like sprouts or roasted peppers.

5. I top it with the second slice of bread, press it gently, and slice it in half.

6. If I’m packing it for later, I wrap it tightly to keep everything fresh.

Servings and timing

This makes 1 sandwich (1 serving), but I often double or triple it depending on how many I’m making. It only takes me about 10 minutes to prepare, making it perfect when I’m short on time but still want something wholesome.

Variations

• I switch up the hummus flavor—garlic, roasted red pepper, or spicy hummus all work great.

• Sometimes I toast the bread for a warm, crispy version.

• Pita or wraps are a great alternative to sandwich bread.

• I occasionally add sliced boiled egg or grilled tofu for extra protein.

storage/reheating

This sandwich is best enjoyed fresh, especially because of the avocado and juicy veggies. If I want to make it ahead, I skip the avocado and tomato until I’m ready to eat. Wrapped tightly, it holds well in the fridge for up to 24 hours. I don’t reheat this sandwich—it’s meant to be enjoyed cold.

FAQs

Can I use different bread?

Yes, I use whatever I have on hand—whole grain, sourdough, or even pita pockets. Just something sturdy enough to hold all the veggies.

What kind of hummus works best?

I usually use classic hummus, but any flavor works. Spicy or lemony hummus adds an extra punch of flavor.

How do I keep the sandwich from getting soggy?

I pat the veggies dry and spread the hummus on both slices of bread to act as a barrier. I also avoid overly juicy ingredients if I’m prepping ahead.

Can I make this sandwich gluten-free?

Absolutely—I just use gluten-free bread or a gluten-free wrap. The rest of the ingredients are naturally gluten-free.

What veggies can I add or substitute?

I mix it up depending on what’s in season—zucchini, bell peppers, arugula, or pickled onions are all great additions.

Conclusion

This veggie & hummus sandwich is the kind of meal I never get tired of. It’s fresh, flavorful, and endlessly customizable. Whether I’m packing lunch or making a quick meal at home, it always leaves me feeling nourished and satisfied.

Fresh Veggie & Hummus Sandwich

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 1 sandwich
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

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Description

This Fresh Veggie & Hummus Sandwich is a healthy, no-cook lunch packed with crisp vegetables, creamy hummus, and hearty whole grain bread. Totally vegan and endlessly customizable, it’s perfect for a quick lunch, picnic, or light dinner. This plant-based sandwich is full of nutrients, flavor, and satisfying crunch in every bite.

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Ingredients

• Whole grain or multigrain sandwich bread
• Hummus (classic, garlic, spicy, or roasted red pepper)
• Cucumber slices
• Tomato slices
• Red onion, thinly sliced
• Avocado, sliced
• Shredded carrots
• Baby spinach or mixed greens
• Salt and pepper, to taste
• Optional: sprouts, roasted red peppers, olives, balsamic vinegar drizzle

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Instructions

1. Spread a generous layer of hummus on both slices of bread.
2. Layer veggies: start with spinach or greens, followed by cucumber, tomato, onion, avocado, and carrots.
3. Sprinkle with salt and pepper to taste.
4. Add any optional toppings like sprouts, olives, or roasted red peppers.
5. Top with the second slice of bread, gently press, and slice in half.
6. For packed lunches, wrap tightly in parchment or foil to keep it fresh.

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Notes

• Use flavored hummus for variety—roasted red pepper or spicy hummus are great choices.
• Toast the bread for extra crunch or warmth.
• Swap sandwich bread for pita or wraps if desired.
• Add sliced hard-boiled egg or grilled tofu for added protein.
• Skip tomato and avocado if prepping ahead to avoid sogginess.