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

Beetroot, hummus & crispy chickpea sub sandwich

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(1 ratings)

Prep: 10 mins Cook: 10 mins

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal639
  • fat22g
  • saturates3g
  • carbs77g
  • sugars16g
  • fibre14g
  • protein24g
  • salt1.6g
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Ingredients

  • 300g pack cooked beetroot in water, drained, half sliced
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 400g can chickpeas, drained
  • 3 tbsp vegetarian pesto
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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

  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.

  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.

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Comments, questions and tips

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mandster
29th Jan, 2018
Vegetarian pesto has cheese in so not vegan as indicated. Perhaps it's a typo and you meant list vegan pesto?
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