Vegan
Greek Hoagies
Potato Chips and Seasonal Fruit
Ingredients
- ½ (16-oz) loaf organic French bread, halved lengthwise
- ½ English cucumber, sliced
- 1 large tomato, sliced and seeded
- ⅓ cup thinly sliced red onion
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh parsley
- 3 Tbsp vegan red wine vinegar
- 2 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup plain hummus
Instructions
- Preheat oven to 400°F. Place bread, cut sides up, on a baking sheet. Bake 6 to 8 minutes or toasted.
- Meanwhile, combine cucumber, tomato, onion, mint, and parsley. Whisk together vinegar, oil, salt, and pepper; drizzle over vegetables, and toss.
- Spread hummus on bread. Spoon cucumber-tomato mixture onto bottom half of bread; top with remaining half of bread. Cut into 3 portions.
Side Dish Ingredients
- ½ (8-oz) pkg reduced fat kettle cooked potato chips
- ½ (16-oz) pkg seasonal fruit blend
Side Dish Instructions
- Serve chips and fruit alongside sandwiches.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
404
|
229
|
633
|
| Fat (g) | 18 | 8 | 26 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 50 | 36 | 86 |
| Fiber (g) | 5 | 4 | 9 |
| T. Sugs (g) | 6 | 10 | 16 |
| A. Sugs (g) | 4 | 0 | 4 |
