Beetroot, hummus & crispy chickpea sub sandwich

beetrot calcium chickpeas fibre folate hummus iron sandwich vegan vegetarian

N/A

Source

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

Method

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.

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.