This healthy hummus sandwich recipe features crisp cucumbers, tangy quick-pickled red onions and carrots, lettuce and herbed hummus! I’m partial to the homemade hummus and pickle combination below, but feel free to substitute your favorite store-bought hummus and pickles for a quick and easy lunch.
Quick-pickled vegetables adapted from my quick-pickled radishes recipe.
MAKE IT VEGAN: Substitute maple syrup or agave nectar or granulated vegan sugar for the honey.
*Pickling options: Feel free to play with the vegetables here. You should be able to substitute roughly equal amounts of thinly sliced vegetables (radishes, cabbage, fennel, shallots, beets…) for the carrots and onions. If you only want to make one variety of pickles, either double the amounts of carrots or onions for a big batch, or halve the vinegar and remaining ingredients for a small batch.
*Pickle storage notes: You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 1 week after pickling.