Its been so hot lately and I have been craving for light and easy meals. Vegan Cole Slaw and Hummus Sandwich is my go to meal for hot and busy days. It has protein, carbs and lots of veggies. The coleslaw has creaminess from the mayo and crunch from the veggies. The hummus adds a delicious flavor and the club roll brings it all together. You can make these ahead of time and pack them for picnics or school/work lunches. I love to make these the night before for next day meal. You can also serve as a side while entertaining. My husband has asked me to include these as a part of our weekday lunch menu. I am sure you will love this fuss free sandwich option as much as we do. Don't forget to tag me or send me a picture when you do make these.
Use a Food Processor to grind drained garbanzo beans, salt, tahini, garlic, lime juice and add water as needed to form a thick paste like creamy texture
Once the texture is smooth and creamy, top it with olive oil and red chili powder or paprika
Vegan Cole Slaw
Shred Cabbage and Carrots
Place the veggies in a colander and add salt on the veggies and let it sit for 10 minutes while preparing the dressing
Prepare the mayo dressing in a bowl by adding vegan mayo, Dijon mustard, salt, green chilies, cilantro, black pepper powder, vinegar and salt
Whisk it together
After 10 minutes squeeze the water out of the veggies and add them to mayo dressing
Mix everything well and let it refrigerate for 30 minutes
Sandwich Assembly
Cut the club rolls from the center
Fill it with 1-2 tablespoon of hummus
Fill it with the vegan coleslaw
Garnish with chopped cilantro
Serve immediately or wrap it for picnics or lunch
Notes
To save time you can use store bought hummus
You can use ready to go coleslaw mix but do not skip squeezing the water part
The coleslaw and hummus can be stored in refrigerator for 3-4 days
The Sandwich can be stored in refrigerator for 24 hours