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Yield: 2 servings

2 cups Egg salad
8 oz Summer Fresh Hummus
4 slices Whole wheat bread
1/2 cup Carrots, chopped
1/2 cup Roasted red peppers
1/2 cup Red cabbage, shredded
1/2 cup Lettuce
1 cup cucumber half moons, thinly sliced

Mix egg salad with 110 g of Summer Fresh Hummus. Spread about 55 g of remaining Summer Fresh Hummus onto one slice of bread. Add half of carrots, roasted red peppers, cabbage, lettuce and cucumber. Top with half of egg salad mixture and second piece of bread. Cut in half. Repeat steps 2 and 3 to make second sandwich.