BEETROOT, HUMMUS & CRISPY CHICKPEA SUB SANDWICH
Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 20m
Number Of Ingredients 7
Steps:
- 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.
- 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 Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
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