This is your go-to Lunch if you've got a busy schedule and a budget. It only takes 20 minutes or less.

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• Prep:20 mins

• Cook:00 mins

• Total:20 mins

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Ingredients

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• 3⁄4 c frozen shelled edamame

• 1⁄3 c 0% plain Greek yogurt

• 1 Tbsp fresh lemon juice

• 3 Tbsp chopped fresh parsley

• 2 Tbsp chopped fresh chives

• 1 tsp honey mustard

• Generous pinch of salt

• 4 slices thinly sliced whole wheat bread, toasted

• 3⁄4 c baby spinach

• 1 tomato, sliced

• 1 Kirby cucumber, sliced

• 1⁄2 c fresh bean sprouts

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Directions

1. BRING a small saucepan of water to a boil. Add the edamame and cook for 5 minutes, or until tender. Drain well. Place in a mini-processor and blend until finely chopped. Add the yogurt, lemon juice, parsley, chives, mustard, and salt. Process until smooth.

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2. SPREAD 2 tablespoons of the edamame hummus on each slice of bread. Top with the spinach. Spoon 1/2 tablespoon of the hummus on top. Add the tomato and cucumber slices, a dollop of hummus, and sprouts. Serve 2 open-faced sandwiches per person.