A beetroot, hummus & crispy chickpea sandwich with a knife alongside

Beetroot, hummus & crispy chickpea sub sandwich

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes

  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal639
fat22g
saturates3g
carbs77g
sugars16g
fibre14g
protein24g
salt1.6g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, January 2018

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    Overall rating

    Rating: 4 out of 5.11 ratings

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