When I’m feeling uninspired the fella gets lunchmeat and cheese sandwiches for lunch, often with a side of leftovers. But I don’t love lunchmeat, and frankly it’s not the greatest thing for you. So, I try to make sandwiches like this for a week or two between the lunchmeat behemoths!
Making a veggie sandwich that’s filling requires a few things. For one, you need to use lots of different vegetables, but you also need to make it flavorful. I like to add some extra oomph by spreading a thick layer of homemade hummus on the bread. I never use a recipe for my hummus, but it includes all the usual suspects: chickpeas, lemon juice, olive oil, garlic, and tahini.
The real secret to perfectly smooth and creamy hummus is quite laborious. In short: you have to peel your chickpeas. I have used dried and canned chickpeas, but no matter what, I peel them. Unfortunately, the only way to do this is by peeling them one chickpea at a time- but I promise it’s worth it. I think about it in terms of cost- you can buy a small 6 oz. container of hummus for $4.00, or you can spend 10 minutes peeling chickpeas and yield over 3 cups of delicious homemade hummus. No matter how you slice it, that’s a good investment.
8 tbsp. homemade hummus ($0.21)
1 cup shredded carrots ($0.08)
6 bread and butter pickle slices ($0.28)
1 large slice roasted red pepper ($0.38)
1/2 cup shredded lettuce ($0.11)
1/4 cup sprouts ($0.19)
4 slices feta cheese ($0.68)
2 slices of bread ($0.24)
Step by Step-
1. Toast your bread.
2. Layer in this order: shredded carrots, roasted red pepper, feta cheese, shredded lettuce, pickles, sprouts, hummus.
That’s all there is to it, check it out!