| 11 | 10 | 306 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 2 medium | Carrots (grated, for carrot salad) |
| 1/2 cucumber(s) | Cucumber (sliced) |
| 3 olive(s) | Kalamata olives (chopped, for carrot salad) |
| 1 tbsp | Cilantro (coriander) (chopped, for carrot salad) |
| 1/4 tsp | Cumin (for carrot salad) |
| 1 pinch | Sea Salt (for carrot salad) |
| 1 dash | Black pepper (to taste) |
| 4 slice | Whole wheat bread |
| 2 tsp | Yellow mustard |
| 4 tbsp | Hummus |
| 4 tsp | Basil pesto |
1. Spread two slices of bread with mustard and hummus.
2. Spread the other two with the pesto.
3. Arrange the carrot salad as directed.
4. Place carrot salad and cucumber on the hummus half and season with pepper if desired.
5. Top with the pesto bread.
| Grain | 1.6 |
| Meat Alternative | 0.2 |
| Vegetables | 2.6 |
