Veggie sandwich with hummus and halloumi served on a yellow plate.

Roasted Veggie, Hummus & Halloumi Sandwich

I share my 3 best low FODMAP recipes with bread for those who are following a restricted FODMAP diet who are trying to reduce digestive issues and IBS including my low FODMAP PB&J Baked French Toast, a Fall Vegetable Strata, and a Roasted Vegetable Hummus Halloumi Sandwich.
Course Dinner, Lunch
Cuisine American, Middle Eastern
Keyword healthy, sandwich
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 419kcal
Author Abbey Sharp


  • Hummus:
  • 1 15.5 oz can of low salt chickpeas rinsed and drained
  • 2 tbsp tahini
  • 3 tbsp garlic infused olive oil
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • Salt and pepper to taste
  • Sandwich:
  • 1 COBS LowFOD™ Mini Loaf sliced into thick slices
  • 4 halloumi cheese
  • 4 Roma tomatoes halved and seeded
  • 1/2 eggplant cut into ¼” slices
  • 1 yellow bell pepper cut into four pieces
  • ¼ cup extra virgin olive oil divided
  • 1 cup sprouts or microgreens
  • Salt and pepper to taste


  • In a food processor, purée the chickpeas, tahini, garlic olive oil, lemon juice, cumin and a generous pinch each of salt and pepper.
  • Preheat oven to 450° Add the tomatoes and eggplant slices to a baking sheet and drizzle with two tablespoons of olive oil, salt and pepper. Bake for 20 minutes or until caramelized and browned.
  • In a grill pan, heat the remaining olive oil. Pan fry the halloumi and the bell pepper pieces until you see some nice grill marks. Set aside.
  • To assemble sandwich, add one tablespoon of hummus on top of one slice of the COBS LowFOD™ Loaf. Top with bell pepper, eggplant, tomato, halloumi and sprouts. Finish with the other piece of bread and enjoy!


Calories: 419kcal | Carbohydrates: 29g | Protein: 10g | Fat: 31g | Saturated Fat: 4g | Sodium: 374mg | Potassium: 570mg | Fiber: 9g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 68mg | Calcium: 91mg | Iron: 3mg