Veggie Bagel Sandwich Recipe

Toast and prepare bagels

Slice the 2 bagels in half horizontally. Lightly brush cut sides with 1 tsp olive oil if desired and toast in a toaster or under a broiler until golden and slightly crisp, about 2–4 minutes. Remove and set aside.

Spread about 1/2 cup hummus evenly on the bottom halves of both toasted bagels (roughly 1/4 cup hummus per sandwich). Reserve remaining hummus for extra serving or another use.

Make balsamic dressing

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk or shake until emulsified and smooth.

Place 4 cups mixed salad greens in a medium bowl. Pour the balsamic dressing over the greens and toss gently to coat evenly, about 10–15 seconds. Taste and adjust seasoning if needed.

Prepare tomato, onion, and olives

Slice the tomato into 1/4-inch thick rounds. Thinly slice the 1/4 red onion into rings or half-rings. Halve or coarsely chop the 8 pitted olives.

Lightly season the tomato slices with 1/4 teaspoon salt and 1/4 teaspoon black pepper to bring out flavor.

On each hummus-spread bagel bottom, layer dressed greens, letting excess dressing drain back into the bowl (use about 2 cups greens per sandwich).

Top the greens with 4–5 tomato slices (per sandwich), a few red onion rings, and half of the chopped olives (about 4 olives).

If using, sprinkle about 2 tablespoons crumbled feta (or vegan feta) and a teaspoon of chopped fresh basil or cilantro over each sandwich.

Place the bagel tops on each sandwich, press lightly to secure, slice in half if desired, and serve immediately.