About This Recipe
This vegetable sandwich is the kind of lunch I reach for when I want something fresh, crunchy, and filling without turning on the stove. Thick slices of sprouted grain bread spread with a smoky chipotle hummus, then piled high with grated beets, shredded carrots, avocado, and crisp lettuce. Every bite is colorful, satisfying, and packed with plant based protein from the hummus and the bread.
The best part is how flexible it is. You can make it with whatever vegetables you have at home. The chipotle hummus is what makes it special, but even with plain hummus this sandwich is excellent. I make some version of this almost every week for lunch.
Why You’ll Love This Sandwich
- No cooking required. Grate, spread, stack, eat. That’s it.
- Packed with plant based protein. The hummus and sprouted grain bread together give you a complete protein without any meat or dairy.
- Endlessly customizable. Use whatever vegetables are in your fridge. It works every time.
- Meal prep friendly. Grate the vegetables and make the hummus ahead. Assemble right before eating.
- Beautiful and colorful. The beets and carrots make this sandwich look as good as it tastes.
Ingredient Notes
- Chipotle hummus. This is a thicker hummus than normal because you want it to stay on the bread and not make it soggy. You can make my chipotle hummus or use plain hummus if you prefer less heat.
- Beets. Grated raw. They add sweetness, color, and crunch. If you don’t want purple stained hands, wear gloves or use golden beets.
- Carrots. Grated raw. They add sweetness and crunch that pairs perfectly with the smoky chipotle.
- Avocado. Sliced right before assembling so it doesn’t brown.
- Lettuce or greens. Romaine, butter lettuce, spinach, or kale all work. The greens also act as a barrier to protect the bread from moisture.
- Bread. I love using sprouted grain or seeded bread because it’s hearty enough to hold all the fillings. But any bread works. Sourdough, whole wheat, baguette, ciabatta. Use what you like best.
- Vegan mayo. Optional, but it adds creaminess and helps everything stick together.
How to Make a Vegetable Sandwich
- Make the hummus. Blend chickpeas, tahini, lemon juice, garlic, olive oil, and chipotle peppers in adobo until thick and smooth. If using store-bought hummus, just stir in a little minced chipotle.
- Grate the vegetables. Use the large holes on a box grater to shred the beets and carrots. Pat them dry with a paper towel if they release a lot of moisture.
- Assemble. Spread mayo on one slice of bread and hummus on the other. Layer lettuce leaves on the mayo side (this protects the bread from getting soggy). Pile on the grated beets and carrots, add avocado slices, season with salt and pepper, and close.
- Slice and serve. Cut in half and eat right away for the best texture.
The Secret to a Sandwich That Doesn’t Get Soggy
Put your sandwich filling between lettuce leaves (or spinach, or kale). The greens create a barrier between the wet vegetables and the bread. Spread your mayo or hummus directly on the bread, then the greens, then everything else on top. This way, the bread stays intact even if you prep the vegetables ahead of time.
Tips
- Make the hummus thick. Runny hummus will soak into the bread. Use less liquid when blending, or drain the chickpeas really well. Store-bought hummus is usually thick enough.
- Grate your vegetables, don’t slice them. Grated beets and carrots nestle into the sandwich and stay put. Sliced vegetables slide out when you bite.
- Don’t assemble until you’re ready to eat. Grate the vegetables and make the hummus ahead of time, but put the sandwich together right before serving. Add avocado last so it doesn’t brown.
- Toast the bread lightly. A light toast gives the bread more structure and keeps it from getting soggy. Don’t over-toast or it’ll be hard to bite through.
- Season each layer. A pinch of salt and pepper on the vegetables before closing makes a big difference.
Variations
- Without Chipotle: Use plain hummus or any flavored hummus you like. Roasted garlic, roasted red pepper, or lemon herb all work.
- Add sprouts: Alfalfa sprouts or microgreens add extra crunch and freshness.
- Add cucumber: Thinly sliced cucumber gives you even more crunch and a cool contrast to the smoky hummus.
- Make it a wrap: Use a large flour tortilla or a collard green leaf instead of bread for a lighter version.
- Add protein: Sliced crispy tofu, tempeh, or white beans would make this even more filling.
- Different vegetables: Shredded zucchini, thinly sliced radishes, roasted red peppers, or pickled onions all work great in this sandwich.
How to Store and Meal Prep
- Grated vegetables: Store in an airtight container in the fridge for up to 3 days. Pat dry before using.
- Chipotle hummus: Keeps in the fridge for up to 5 days in a sealed container.
- Assembled sandwich: Best eaten right away. If you must pack it ahead, wrap tightly in parchment paper and keep the avocado separate until ready to eat.
- For packed lunches: Keep the hummus in a small container and the grated vegetables in another. Pack the bread separately. Assemble at lunchtime.
You Might Also Like
- Chipotle Hummus
- Classic Hummus
- Kale Sandwich
- Buffalo Smashed Chickpea Sandwich
- Chickpea Salad Sandwich
- Crispy Tofu
Frequently Asked Questions
Vegetable sandwich with chipotle hummus
Equipment
Ingredients
- 8 slices of bread
Vegetables
- 1 cup grated carrot
- 1 cup grated beets
- 1 sliced avocado
- 4 handfuls of green leaves
Chipotle hummus
- 1½ cup cooked and drained chickpeas or one can
- 1 garlic clove
- 1½ tablespoon tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon chipotles in adobo (or more)
- 1/2 teaspoon sea salt
Instructions
- Grate the carrot and beetroot in the food processor. You can grate it together or separate.
- Prepare avocado and green leaves. Leave it aside until it’s time to put together the sandwiches.
Chipotle hummus
- Put all the ingredients in the blender or food processor bowl. Mix until all ingredients are fully integrated.
- Taste and adjust seasoning if necessary. Keep in mind that the hummus has to have a paste-like consistency.
Sandwich
- Spread the 8 slices of bread with hummus.
- Put some greens on top of each slice of bread with hummus. Add the grated carrots to four pieces of bread. Do the same with the grated beets and add them to the other four pieces of bread with hummus and greens.
- Add the avocado and close the sandwiches.
Notes
- Grate the carrot and beetroot in the food processor. You can grate it together or separate.
- Prepare avocado and green leaves. Leave it aside until it’s time to put together the sandwiches.
- Chipotle hummus Put all the ingredients in the glass of a blender or food processor bowl.
- Mix until all ingredients are fully integrated. Taste and adjust seasoning if necessary. Keep in mind that the hummus has to have a paste-like consistency. sandwich
- Spread the 8 slices of bread with hummus. Put some greens on top of each slice of bread with hummus. Add the grated carrots to four pieces of bread. Do the same with the grated beets and add them to the other four pieces of bread with hummus and greens. Add the avocado and close the sandwiches.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 9gFat: 19gSaturated Fat: 3gSodium: 461mgPotassium: 951mgFiber: 12gSugar: 7gVitamin A: 7902IUVitamin C: 23mgCalcium: 105mgIron: 4mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.