Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!