Pickled Carrot and Hummus Sandwich


This recipe comes to us from Erin of Naturally Ella

Ingredients: 

FOR THE PICKLED CARROTS

  • ½ pound carrots, cut into matchsticks
  • Peel from half a lemon
  • ½ cup sliced sweet red pepper
  • ¼ cup sliced red onion
  • 1 tablespoon red pepper flakes
  • ¾ cup water
  • ½ cup white or apple vinegar
  • 2 tablespoons sugar
  • ¾ tablespoon coarse salt
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon crushed cumin seeds

FOR THE SANDWICH

  • ¼ cup hummus
  • 2 cups sprouts (your choice- I used radish)
  • ¼ cup crumbled feta
  • 4 slices Daves Killer Bread, Thin Sliced Good Seed

Instructions:

  1. At least 12 hours, up to one week before making the sandwiches, place matchstick carrots, pepper, onions, lemon peel and red pepper flakes in a quart-sized jar.
  2. Combine the water, vinegar, sugar, salt, coriander, and cumin seeds in a small pot. Heat over medium heat until the mixture comes to a boil and sugar/salt as dissolved.
  3. Pour over the carrots, cool, and place the lid on the jar. Store in refrigerator.
  4. To assemble sandwiches, spread 1 tablespoon of hummus on all four slices of bread.
  5. Layer a handful of sprouts on two of the slices, followed by a layer of the pickled carrot mixture and finally feta.
  6. Place the tops on the sandwiches, slice in half, and pack away for lunch.

Recipe makes 2 sandwiches