Beetroot, hummus & crispy chickpea sub sandwich
Ingredients
- Step 1 300g pack cooked beetroot in water, drained, half sliced
- Step 2 400g can chickpeas , drained
- Step 3 3 tbsp vegan pesto
- Step 4 olive oil
- Step 5 splash of vinegar (white wine vinegar if you have it)
- Step 6 2 large ciabatta rolls, sliced in half
- Step 7 2 large handfuls mixed rocket, watercress & spinach salad
Calories: 639
Carbohydrate: 77 g
Protein: 24 g
Fat: 22 g
Cook time: 20 minutes
Prep time: 10 minutes
Total time: 30 minutes
Servings: 2
TAGS
Lunch
Snack
Beetrot
Calcium
chickpea
Fibre
Folate
Hummu
Iron
Sandwich
Sophie Godwin
Vegan
Vegetarian
Directions
- 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.