Updated: May 4, 2020
Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes.
• 300g pack cooked beetroot in water, drained, half sliced • 400g can chickpeas, drained • 3 tbsp vegetarian 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
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.
Nutrition per serving Kcals 639 • fat 22g • saturates 3g • carbs 77g • sugars 16g • fibre 14g • protein 24g • salt 1.6g