Ingredients
Scale
1/2 cup spinach
1/3 cup fresh basil
2 tbsp fresh dill, chopped
2 green onions, chopped
2 tbsp nutritional yeast
1 clove garlic, crushed
1 medium avocado
Juice of 1/2 lemon
1 tbsp white grape vinegar
Pinch of salt and pepper
15 oz can chickpeas, rinsed and drained
1 cup cabbage, finely diced
1/4 cup red onion, diced
1/3 English cucumber, diced
1 jalapeño, diced
6–8 slices bread
Hummus
Dijon mustard
Instructions
- Blend spinach, basil, dill, onions, yeast, garlic, avocado, lemon juice, and vinegar until smooth.
- In a bowl, mash chickpeas with a fork until desired consistency is reached.
- Mix in cabbage, onion, cucumber, and jalapeño with salt and pepper.
- Fold the green dressing into the chickpea mixture until fully coated.
- Spread hummus and mustard on toasted bread, add extra spinach if desired, and pile high with the salad.
Notes
- Store dressing separately if prepping in advance.
- Use sprouted grain bread for extra protein.
- Ensure avocado is ripe for the creamiest texture.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 385
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg