Beetroot, hummus & crispy chickpea sub sandwich

Name: Beetroot, hummus & crispy chickpea sub sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300g pack cooked beetroot in water, drained, half sliced; 400g can chickpeas drained; 3 tbsp vegan pesto; olive oil; splash of vinegar (white wine vinegar if you have it); 2 large ciabatta rolls, sliced in half; 2 large handfuls mixed rocket, watercress & spinach salad

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Sophie Godwin – Cookery writer

beetrot calcium chickpeas

Beetroot, hummus & crispy chickpea sub sandwich

Ingredients

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300 grams pack cooked beetroot in water, drained, half sliced400 grams can chickpeas drained3 tbsp vegan pestoolive oilsplash of vinegar (white wine vinegar if you have it)2 large ciabatta rolls, sliced in half2 large handfuls mixed rocket, watercress & spinach salad

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Instructions

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Step 1

Blitz the whole beetroot, ¾ of the chickpeas, 2 tbsp pesto and 1 tbsp oil in a food processor with some seasoning until you have a thick, smooth hummus. Heat the ciabatta following the pack instructions.

Step 2

Fry the remaining chickpeas in a little oil until crisp, then set aside. Toss the salad leaves with the remaining pesto and a splash of vinegar. Slice the rolls, then assemble the sandwiches with the hummus, beetroot slices, salad leaves and fried chickpeas.