“I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”

To put it mildly, I was very excited about this recipe contest sponsored by Sabra. A hummus based sandwich spread?! For real?! I’m not sure if you know this or not, but as a vegan, hummus runs in my veins. Seriously. Some nights, dinner is a bag of chips and a tub of hummus and I don’t feel guilty for even one second.

But this isn’t just hummus. This is a convenient bottle of deliciousness, ready to make it’s way into your sandwich at the drop of a hat. No need for a knife to spread it, no getting extra utensils dirty, just grab the squeeze bottle, which can stand upright either way, and take your sandwich to the next level.

There are three flavors, Garden Herb, Sea Salt and Cracked Pepper, and Honey Mustard. My favorite, on it’s own, was the Garden Herb. I could easily use that in place of mustard on any sandwich. If you’re a mayo person (I am not – ughh!), this is also a great, better for you, alternative; it has 75% less fat than most mayo.

For this Veggie Salad, though, I opted to use the Sea Salt and Cracked Pepper because it’s got quite a kick to it and I knew it would add a huge boost to the other ingredients. This sandwich is a celebration of textures and flavors to keep your taste buds entertained. The recipe makes enough for approximately four sandwiches, depending on how much you stuff them. So, invite some friends over for an afternoon tea or, if all your friends are 4-legged like mine, make this and have lunch ready to go for days.

I hope you enjoy the simplicity of preparing this recipe and the complexity of flavors that greet you in return as much as I enjoyed creating it. Happy lunching!

Here it is, in seven easy steps:

ONE (smash the beans)

TWO (chop the veggies)

THREE (add Sabra Salt & Pepper Spread)

FOUR (all ingredients in the bowl)

FIVE (mix it up!)

SIX (put it in a sandwich)

Seven (Eat!)

TO SEE ALL THE OTHER CONTEST ENTRIES, CLICK THE BLUE FROG 😀

Print Recipe

Super Veggie Salad Sandwich

A simple, delicious, sandwich filling, packed with nutrition, featuring Sabra Spreads.

Prep Time

15 minutes

Cook Time

0

Servings

sandwiches

Ingredients

• 1 15 oz can cannellini beans* (drained and rinsed)
• 1/3 cup red bell pepper, diced
• 1/3 cup celery, diced
• 1/3 cup red onion, diced
• 1/3 cup carrots, diced
• 1/3 cup walnuts, chopped
• 1/3 cup dried cranberries
• 2 teaspoons lemon juice
• 1/4 cup hemp hearts** (optional)
• 4 tablespoons Sabra Sea Salt and Cracked Pepper Spread (or more, to your taste)

Prep Time 15 minutes Cook Time 0 Servings sandwiches Ingredients 1 15 oz can cannellini beans* (drained and rinsed) 1/3 cup red bell pepper, diced 1/3 cup celery, diced 1/3 cup red onion, diced 1/3 cup carrots, diced 1/3 cup walnuts, chopped 1/3 cup dried cranberries 2 teaspoons lemon juice 1/4 cup hemp hearts** (optional) 4 tablespoons Sabra Sea Salt and Cracked Pepper Spread (or more, to your taste)

Instructions

1. Drain and rinse the cannellini beans (see note) and then roughly smash them with a potato masher or with a fork. You just want to break them up to different sizes, not completely turn them into a pulp. This is for texture.
2. Add the diced red pepper, celery, red onion, and carrots. If you have a food processor, you can also do a quick couple pulses of each ingredient to chop it instead of dicing by hand.
3. Add the walnuts, cranberries, lemon juice, hemp hearts and Sabra Sea Salt and Cracked Pepper Spread.
4. Mix it all together really well. If you like more dressing, feel free to add more of the the Sabra Spread.
5. Scoop onto sandwiches and serve. I like mine on rye bread with tomato, lettuce, and pickles. I also liked just eating it straight out of the bowl :-D. It would be a great filling for a wrap with all the fixings. You decide!

Recipe Notes

>>>>If you are making this ahead of time, omit the cranberries until just ready to serve. The cranberries, as perfect and wonderful as they are, will turn the salad a not-so-beautiful gray color if left to sit. <<<<<<<

• * Don't throw away that bean liquid!!! Drain it into a container and save it. That's aquafaba, aka liquid gold, and it's an awesome egg replacer.  You can find recipes on this site, either by doing a search or there is a whole aquafaba category on the sidebar drop-down.
• ** These are optional.  They have a mild taste so if you omit them, it won't change the flavor of the recipe much. But, they are so nutritious and good for you, I would recommend adding them.

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