Keto Vegan Mediterranean Sandwich
Delight in the flavors of the Mediterranean with this Keto Vegan Mediterranean Sandwich, a fresh and satisfying wrap that fits both low-carb and plant-based lifestyles. Swapping traditional bread for nutrient-rich collard green leaves, this sandwich is packed with vibrant ingredients like crisp zucchini ribbons, juicy cherry tomatoes, crunchy cucumber slices, and tangy Kalamata olives. The layers of creamy, keto-friendly hummus, vegan feta cheese, and fragrant fresh basil add a depth of flavor that’s elevated with a drizzle of extra virgin olive oil and a splash of lemon juice. Perfect for a quick lunch or light dinner, this no-cook recipe comes together in just 20 minutes, making it a go-to for healthy, effortless meals. Keto, vegan, Mediterranean-inspired, and absolutely delicious—this wholesome wrap is proof that you can have it all in one bite!
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Recipe Information
Ingredients
- 4 leaves Large collard green leaves
- 1 small Zucchini
- 6 pieces Cherry tomatoes
- 0.5 medium Cucumber
- 8 pieces Kalamata olives (pitted)
- 0.25 cup Vegan feta cheese
- 0.5 cup Hummus (made from non-starchy vegetables like cauliflower or zucchini)
- 4 leaves Fresh basil leaves
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Wash and pat dry the collard green leaves. Carefully shave down the thick stem on the back of each leaf without cutting through so the leaves become more pliable.
2. Using a vegetable peeler or knife, slice the zucchini lengthwise into thin ribbons. Chop the cherry tomatoes into halves. Thinly slice the cucumber into rounds. Roughly chop the Kalamata olives.
3. Prepare the hummus by blending cooked, non-starchy vegetables such as cauliflower or zucchini along with tahini, lemon juice, garlic, and olive oil, or use store-bought keto-friendly hummus.
4. Lay two collard green leaves on a flat surface, slightly overlapping to create a sturdy base for each sandwich.
5. Spread a layer of hummus in the center of the collard leaves.
6. Layer the zucchini ribbons, cucumber slices, cherry tomato halves, Kalamata olives, vegan feta cheese, and fresh basil leaves evenly over the hummus.
7. Drizzle the olive oil and lemon juice over the toppings, and season with salt and black pepper to taste.
8. Fold the sides of the collard greens over the filling, then roll them up tightly from the bottom like a burrito to form a wrap-style sandwich.
9. Slice each sandwich in half and serve immediately. Enjoy your keto vegan Mediterranean sandwich!
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 17.8 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1192 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
