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!
- 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
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!
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