Hummus, sprouts and avocado top sprouted whole-wheat bread in this healthy vegan lunch idea. Look for sprouted bread in the freezer section of your grocery store. Source: EatingWell Magazine, March/April 2017

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • Toss greens with vinegar, oil, salt and pepper in a medium bowl. Spread each slice of toast with 2 tablespoons hummus. Top with sprouts, avocado and the greens and sprinkle with sunflower seeds.


Nutrition Facts

429 calories; 21.9 g total fat; 2.9 g saturated fat; 551 mg sodium. 616 mg potassium; 46.4 g carbohydrates; 15.1 g fiber; 1 g sugar; 16.2 g protein; 1602 IU vitamin a iu; 2 mg niacin equivalents; 15 mg vitamin c; 172 mcg folate; 67 mg calcium; 4 mg iron; 82 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
So good! Definitely a new go to lunch for me. This version is heavier on the hummus and lighter on the avocado (which I really like) and the flavor balance is great with the vinaigrette on the salad. I wouldn't change a thing! Read More
Rating: 5 stars
Amazing!!! My new favorite breakfast or lunch option! Read More
Rating: 5 stars
Excellent even without the sprouts which I do not eat anymore due to the danger of food poisoning. Read More
Rating: 5 stars
Great recipe!! Read More