I’m sharing a cucumber hummus sandwich that combines hummus, thinly sliced cucumber, and nutrient-rich greens as a versatile Vegan Sandwich Filler suitable for gluten-free bread, and I include a surprising twist you won’t expect.

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I made a cucumber hummus sandwich last week and honestly it surprised me. Cool cucumber slices and creamy hummus feel light but still filling, and I keep thinking about it on busy days.

I love hummus as a Vegan Sandwich Filler with cucumber for crunch. It’s simple, but weirdly satisfying, and perfect for Vegan Gluten Free Lunches on hectic afternoons.

You’ll want to try different greens later, or not. Don’t sleep on this combo.

I’m a little proud of how fresh it feels, and I bet you’ll make it again.

Ingredients

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Whole grain bread: Adds fiber and complex carbs, keeps you full longer, toasty texture.
Hummus: Creamy chickpea spread, gives plant protein and fiber, tastes savory and nutty.
Cucumber: Crunchy, hydrating, very low calorie, gives fresh cool bite that balances creaminess.
Avocado: Rich, buttery, loaded with healthy fats and potassium, makes sandwich more satisfying.
Mixed greens: Adds leafy vitamins and minerals, peppery arugula wakes it up, light texture.
Tomato: Juicy, adds sweetness and acidity, gives vitamin C and fresh brightness, messy sometimes.
Red onion: Sharp, slightly sweet, adds bite and crunch, helps digestion and flavor depth.
Lemon and olive oil: Lemon brightens with acid, olive oil adds silkiness and heart healthy fats.

Ingredient Quantities

2 slices whole grain or gluten free bread

1/3 cup hummus (about 80 g)

1 small English cucumber, thinly sliced

1/4 ripe avocado, sliced

1/2 cup mixed greens or arugula

1 small tomato or 4 cherry tomatoes, sliced

2 tbsp thinly sliced red onion

1 tsp fresh lemon juice

1 tsp extra virgin olive oil

1 tbsp fresh parsley or dill, chopped

1 tbsp sprouts or microgreens (optional)

1/2 tsp sesame seeds or zaatar (optional)

Pinch sea salt and pinch black pepper

How to Make this

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1. Lightly toast 2 slices whole grain or gluten free bread so the sandwich won’t get soggy, you can skip toasting if you like it soft though.

2. In a small bowl whisk 1 tsp fresh lemon juice with 1 tsp extra virgin olive oil, a pinch sea salt and pinch black pepper; taste and adjust, then toss 2 tbsp thinly sliced red onion in that for a minute to mellow the bite.

3. Thinly slice 1 small English cucumber and your tomato or 4 cherry tomatoes, slice 1/4 ripe avocado and sprinkle a little of the lemon mixture on the avocado so it won’t brown.

4. Spread about 1/3 cup hummus (about 80 g) evenly over one or both slices of toast, press it in a little so it acts like a glue.

5. Layer the cucumber slices over the hummus, then add avocado, tomato slices, and the lemony red onion.

6. Top with 1/2 cup mixed greens or arugula, 1 tbsp fresh parsley or dill chopped, and 1 tbsp sprouts or microgreens if using.

7. Sprinkle 1/2 tsp sesame seeds or zaatar over everything and add another tiny pinch of salt and pepper if needed, drizzle any leftover lemon oil mixture over the greens for extra flavor.

8. Close the sandwich, press gently, slice in half and eat right away or wrap and let sit a minute so the flavors mingle, but don’t wait too long or the bread might soften.

Equipment Needed

1. Toaster or small skillet for toasting the bread (skip if you like it soft)
2. Cutting board
3. Sharp knife, serrated or chef’s, for slicing cucumber tomato and avocado
4. Small bowl and a whisk or fork for the lemon olive oil mix
5. Measuring spoons (1 tsp) or just a teaspoon if you dont have them
6. Spoon or small spatula to spread the hummus evenly
7. Plate for building the sandwich and to serve
8. Paper towel or clean kitchen towel to pat veggies and tidy up

FAQ

Q: Can I make this sandwich ahead of time? A: You can prep most parts ahead, but assemble right before eating so it doesnt get soggy. Keep hummus in an airtight container up to 4 days, slice cucumbers and tomatoes and store them dry in the fridge for a day, but slice avocado last minute or toss it with the lemon juice to slow browning.

Q: What if I need a gluten free option? A: Use certified gluten free bread or swap the bread for large lettuce leaves or collard greens to make a wrap. Toasting gluten free bread helps it hold up better.

Q: How do I stop the sandwich from getting soggy? A: Toast the bread, spread hummus as a moisture barrier, pat cucumber and tomato slices dry, layer greens between wet and dry ingredients, and use only a light drizzle of olive oil.

Q: Can I add protein or make it more filling? A: Yes — add sliced grilled chicken, turkey, smoked salmon, canned tuna, or extra chickpeas. Nuts, seeds or hemp hearts also boost protein and texture.

Q: Any easy flavor variations? A: Try zaatar or sesame seeds on top, swap parsley for dill, use roasted red pepper or spicy hummus, add pickled red onion or a sprinkle of smoked paprika for extra kick.

Q: What about calories and nutrition? A: Rough estimate is 350 to 450 kcal depending on bread and avocado amount. It’s high in fiber and healthy fats from hummus and avocado, with decent protein if you pick a hearty bread or add a protein topping.

Cucumber Hummus Sandwich Recipe Substitutions and Variations

Whole grain or gluten free bread: swap for a large whole wheat wrap, a toasted pita pocket, or crisp crackers for an open-face crunch — great when you’re outta bread.
Hummus (1/3 cup): use mashed white beans with lemon and olive oil, baba ganoush for a smoky note, or a herbed Greek yogurt spread if you want something lighter.
Avocado: try smashed green peas with lemon, soft ricotta for creaminess, or thin slices of fresh mozzarella if you eat dairy.
Mixed greens or arugula: replace with baby spinach, finely shredded kale (massage it with a little oil first), or peppery watercress; extra sprouts work too.

Pro Tips

1. Toast the bread just until it’s golden so it can handle moist fillings, but dont overdo it or the crust will be too hard to bite through, you want it sturdy not crunchy like a cracker.
2. Mellow the red onion by soaking slices in cold water for 5 to 10 minutes or toss them briefly in a splash of lemon or vinegar, this makes the onion less sharp and lets the other flavors come through, its a small step that makes a big difference.
3. Pick a slightly underripe avocado so slices hold their shape, and press a little citrus on them right before you assemble to slow browning, also slice thinly so each bite has balance and not one mushy blob.
4. Think texture and timing: add a crunchy element like toasted seeds or thin radish slices, season lightly as you layer so it’s evenly flavored, and if you need to save it for later pack the wet stuff separate from the bread and put greens in last.

Cucumber Hummus Sandwich Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

Servings

servings

Calories

485

kcal

Equipment: 1. Toaster or small skillet for toasting the bread (skip if you like it soft)
2. Cutting board
3. Sharp knife, serrated or chef’s, for slicing cucumber tomato and avocado
4. Small bowl and a whisk or fork for the lemon olive oil mix
5. Measuring spoons (1 tsp) or just a teaspoon if you dont have them
6. Spoon or small spatula to spread the hummus evenly
7. Plate for building the sandwich and to serve
8. Paper towel or clean kitchen towel to pat veggies and tidy up

Ingredients

2 slices whole grain or gluten free bread
1/3 cup hummus (about 80 g)
1 small English cucumber, thinly sliced
1/4 ripe avocado, sliced
1/2 cup mixed greens or arugula
1 small tomato or 4 cherry tomatoes, sliced
2 tbsp thinly sliced red onion
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
1 tbsp fresh parsley or dill, chopped
1 tbsp sprouts or microgreens (optional)
1/2 tsp sesame seeds or zaatar (optional)
Pinch sea salt and pinch black pepper

Directions

Lightly toast 2 slices whole grain or gluten free bread so the sandwich won't get soggy, you can skip toasting if you like it soft though.
In a small bowl whisk 1 tsp fresh lemon juice with 1 tsp extra virgin olive oil, a pinch sea salt and pinch black pepper; taste and adjust, then toss 2 tbsp thinly sliced red onion in that for a minute to mellow the bite.
Thinly slice 1 small English cucumber and your tomato or 4 cherry tomatoes, slice 1/4 ripe avocado and sprinkle a little of the lemon mixture on the avocado so it won't brown.
Spread about 1/3 cup hummus (about 80 g) evenly over one or both slices of toast, press it in a little so it acts like a glue.
Layer the cucumber slices over the hummus, then add avocado, tomato slices, and the lemony red onion.
Top with 1/2 cup mixed greens or arugula, 1 tbsp fresh parsley or dill chopped, and 1 tbsp sprouts or microgreens if using.
Sprinkle 1/2 tsp sesame seeds or zaatar over everything and add another tiny pinch of salt and pepper if needed, drizzle any leftover lemon oil mixture over the greens for extra flavor.
Close the sandwich, press gently, slice in half and eat right away or wrap and let sit a minute so the flavors mingle, but don't wait too long or the bread might soften.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.