Beetroot, hummus & crispy chickpea sub sandwich
- loading...
- 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
| Nutrient | Unit |
|---|---|
| kcal | 639 |
| fat | 22g |
| saturates | 3g |
| carbs | 77g |
| sugars | 16g |
| fibre | 14g |
| protein | 24g |
| salt | 1.6g |
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
Comments, questions and tips
Overall rating
