Name: Veg Sandwich with Hummus and Green chutney
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 8 Thin sliced Multigrain Bread or any low calorie wheat bread; 1/2 of English Cucumber, peeled and thinly sliced; 1/2 of medium size Beetroot, peeled and thinly sliced; 1 small Red Onion, peeled and sliced into ring shape; 1/2 of medium size Tomato, sliced; 1/2 of Bell pepper, sliced into ring shape; 1/2 cup Homemade Hummus or Store bought; 1 cup Homemade Green chutney or Store bough; 250 gram Cooked Chickpeas or Canned Chickpeas (rinsed and drained); 2 cloves of Garlic, peeled; 1 tbsp of Crushed White Sesame seeds (In a blender take 1 tbsp of sesame seeds and grain to a coarse meal) OR 2 tbsp of Tahini; 1 tbsp Lemon juice; 1/4 tsp Cumin powder; 1/4 tsp Red chili powder or Paprika; 2 tbsp Olive Oil; 2 to 4 tbsp Water; Salt and pepper as required; 1 handful of Cilantro with steam (rinsed and drained); 1 handful of Mint leaves (rinsed and drained); 1/4 cup of Raw Peanuts; 1 tbsp Lemon juice; 3 to 4 medium size Green chili; Salt to taste; 2 to 3 tbsp of Water

A perfect blend of Sweet, salty, spicy, and savory veg sandwich. This healthy and delicious sandwich is layered with colorful veggies like cucumber, beets, bell pepper, onions, tomatoes, green chutney and hummus. Serve as breakfast or a snack.

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MAIN INGREDIENTS

Vegetables – 1/2 of English Cucumber and Beetroot (peeled & thinly sliced), 1 small red onion (peeled and sliced into rings), 1/2 of medium size Tomato slices, 1/2 of Red bell pepper sliced into ring shape

Hummus – 1/2 cup Hummus, for homemade hummus check instruction below in STEP 1 or use store bought

Green chutney – 1 cup Green chutney, check instruction below in STEP 2 or you can use store bought green chutney

Bread – 8 thin sliced Multigrain bread or any low calorie bread of your choice

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Homemade Hummus

Ingredients

250 gram Cooked Chickpeas or Can Chickpeas (rinsed and drained)
2 cloves of Garlic, peeled
1 tbsp of Crushed White Sesame seeds (In a blender take 1 tbsp of sesame seeds and grain to a coarse meal) OR 2 tbsp of Tahini
1 tbsp Lemon juice
1/4 tsp Cumin powder
1/4 tsp Red chili powder or Paprika
2 tbsp Olive Oil
2 to 4 tbsp Water
Salt and pepper as required

Add cooked chickpeas (or can), garlic, crushed sesame seeds (or tahini), lemon juice, olive oil, water, cumin powder, chili powder (or paprika) and seasonings to the food processor. Blend until hummus is creamy and smooth.

Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.

Enjoy immediately or Store in airtight container and refrigerate for minimum of 1 week.

STEP 2 : How to prepare Green Chutney

Ingredients

1 handful of Cilantro with steam (rinsed and drained)
1 handful of Mint leaves (rinsed and drained)
1/4 cup of Raw Peanuts
1 tbsp Lemon juice
3 to 4 medium size Green chili
Salt to taste
2 to 3 tbsp of Water

To the blender add cilantro, mint, raw peanuts, lemon juice, green chili, salt, water and blend until smooth.

Delicious green peanut chutney is ready. Store leftover in airtight container and refrigerate for minimum of 1 week.

STEP 3 : Assembling Veg Sandwich

Take thin sliced multigrain bread and spread 2 to 3 tablespoon of prepared green chutney, then top it with thin slices of cucumber and beetroot.

Place sliced red bell pepper on top and stuff the pepper with 2 tbsp of homemade hummus.

Then stack with onion rings and tomato slice.

Finally spread 2 tbsp of green chutney in another slice of bread and top it on sandwich and press gently with your hand.

Repeat the same process for remaining bread slices.

STEP 4 : Serving

Cut and Serve the veg sandwich immediately or wrapped in food cover and refrigerate for later use.

TIPS AND TRICKS

Variations: Feel free to add in your own combination of fresh veggies to the sandwich mixture.

Substitute: I used homemade hummus and green chutney, you can replace with store bought.

Storing: Wrap the sandwich in food cover and stays fresh in refrigerator for 3 to 4 days.

Homemade Green chutney and Hummus can be stored in refrigerator for minimum of 1 week. You can freeze them in ziplock for 2 to 3 months.

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Veg Sandwich with Hummus and Green chutney

Author: Chili in a pod Cuisine:Indian Courses:Breakfast, Snacks Recipe Keys: V Vegetarian Vegan

Difficulty:BeginnerPrep time: 15 minutesAssembling time: 5 minutesTotal time: 20 minutesServings:4 servings Best Season:Suitable throughout the year

Description

A perfect blend of Sweet, salty, spicy, and savory veg sandwich. Serve as breakfast or a snack.

Ingredients

8 Thin sliced Multigrain Bread or any low calorie wheat bread
1/2 of English Cucumber, peeled and thinly sliced
1/2 of medium size Beetroot, peeled and thinly sliced
1 small Red Onion, peeled and sliced into ring shape
1/2 of medium size Tomato, sliced
1/2 of Bell pepper, sliced into ring shape
1/2 cup Homemade Hummus or Store bought
1 cup Homemade Green chutney or Store bough

For making Homemade Hummus

250 gram Cooked Chickpeas or Canned Chickpeas (rinsed and drained)
2 cloves of Garlic, peeled
1 tbsp of Crushed White Sesame seeds (In a blender take 1 tbsp of sesame seeds and grain to a coarse meal) OR 2 tbsp of Tahini
1 tbsp Lemon juice
1/4 tsp Cumin powder
1/4 tsp Red chili powder or Paprika
2 tbsp Olive Oil
2 to 4 tbsp Water
Salt and pepper as required

To make Homemade Green chutney

1 handful of Cilantro with steam (rinsed and drained)
1 handful of Mint leaves (rinsed and drained)
1/4 cup of Raw Peanuts
1 tbsp Lemon juice
3 to 4 medium size Green chili
Salt to taste
2 to 3 tbsp of Water

Instructions

Homemade Hummus

Add cooked chickpeas (or canned), garlic, crushed sesame seeds (or tahini), lemon juice, olive oil, water, cumin powder, chili powder (or paprika) and seasonings to the food processor. Blend until hummus is creamy and smooth.
Garnish with additional red pepper flakes, chopped parsley, and a drizzle of olive oil.
Enjoy immediately or Store in airtight container and refrigerate for minimum of 1 week.

Homemade Green chutney

To the blender add cilantro, mint, raw peanuts, lemon juice, green chili, salt, water and blend until smooth.
Delicious green peanut chutney is ready.
Store leftover in airtight container and refrigerate for minimum of 1 week.

Assembling Veg Sandwich

Take thin sliced multigrain bread and spread 2 to 3 tablespoon of prepared green chutney, then top it with thin slices of cucumber, beetroot and bell pepper.
Stuff the bell pepper with 2 tbsp of homemade hummus.
Then stack with onion rings and tomato slice.
Finally spread 2 tbsp of green chutney in another slice of bread and top it on sandwich and press gently with your hand.
Repeat the same process for remaining bread slices.

Serving

Cut and Serve the veg sandwich immediately or wrapped in food cover and refrigerate for later use.

ASMR Cooking Video

Notes & Tips

Variations: Feel free to add in your own combination of fresh veggies to the sandwich mixture.
Substitute: I used homemade hummus and green chutney, you can replace with store bought.
Storing: Wrap the sandwich in food cover and stays fresh in refrigerator for 3 to 4 days.
Homemade Green chutney and Hummus can be stored in refrigerator for minimum of 1 week. You can freeze them in ziplock for 2 to 3 months.

Keywords:No Cook recipes, plant based protein, Sandwich recipes, Vegan breakfast, Low carb recipes, Vegetable sandwich, weight loss recipes

Vegetable Sandwich with Hummus and Green chutney

MAIN INGREDIENTS