This has been adapted from Rip Esselstyn's "Engine 2 Diet", and is one of my favorite lunch sandwiches. 
This sandwich melts in your mouth and puts corn beef on rye to shame! Not only does it taste great, but it's loaded with important fiber,and King Kale with its Calcium, Vitamin K and other super antioxidants. Rye bread and pumpernickel have a lower glycemic index than whole wheat bread!

1 can organic garbanzo beans, drained and rinsed well
2 medium garlic cloves, sliced thin
2 T lemon juice
1/2 tsp cumin (or a bit more if you like it zippy)
1 tsp tamari or low-sodium soy sauce
1/4 cp sliced kalamata olives
little veggie broth for blending beans

Put all ingredients into food processor, and process till smooth. Add some veggie broth in small amounts till desired smooth consistency is achieved.


Take a few good size kale leaves, rinse, cut up and boil in water till kale is limp (or steam). While kale is cooking, dice 1 scallion, zest half a lemon and save the juice from the lemon. When kale is done, sprinkle with the lemon juice and the zest.

Toast 4 slices rye bread. Spread 2 slices with a good amount of hummus. Put scallions on top of the hummus. Then layer hummus with the kale leaves that have been dotted with the lemon zest and juice. You can add a slice of tomato if you wish. Close with other slices of rye bread and, walla, you have a treat sensation that will give lunch new meaning.