Brussels Sprout & Hummus Grilled Cheese Sandwich
This brussels sprout + hummus grilled cheese sandwich highlights one of my favorite fall vegetables and uses a garlic herb hummus spread in place of mayo. It's protein-packed, healthy and vegan (yep, no cheese despite the name!) and comes together in minutes!
Servings: 4
Calories: 405kcal
Ingredients
- 2 cups brussels sprouts finely chopped or shredded
- 1 tablespoon olive oil
- 1 15 oz can chickpeas, drained + rinsed
- 1 bottle Garlic Herb Sabra Spreads
- Salt pepper + garlic powder to taste (I used 1/2 teaspoon each)
- 2 tablespoons coconut oil
- 8 slices whole grain bread gluten-free if needed
- 1 apple thinly sliced
- 4 slices vegan cheese optional
Instructions
- Heat the oil over medium heat and add the brussels sprouts. Saute until tender, about 3 - 4 minutes.
- While the brussels sprouts are cooling, add the chickpeas to a large bowl along with 1/3 cup of Garlic Herb Sabra Spreads (or hummus of choice). Mash this mixture with a fork until most of the chickpeas are broken down, but some large chunks remain. Add salt, pepper and garlic powder and mix to combine.
- Add the brussels sprouts into the chickpea salad and mix again until combined.
- Spread 2 teaspoon of coconut oil onto the outer sides of the bread. Place bread coconut oil side down and build the sandwiches. Place 1 - 2 tablespoons of the Sabra Spread onto each slice of bread and smooth with a knife. Top on side with a large scoop of chickpea-brussels mixture and flatten it down with a fork. Top with sliced apple, vegan cheese and the other slice of bread.
- Cook sandwiches over medium-low heat until golden brown and crispy, about 2 - 3 minutes. Flip and cook again until crispy.
- Slice sandwiches in half and enjoy!
Video
Nutrition
Serving: 1sandwich | Calories: 405kcal | Carbohydrates: 40g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Sodium: 770mg | Potassium: 523mg | Fiber: 12g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 39.9mg | Calcium: 99mg | Iron: 4mg