BEETROOT, HUMMUS & CRISPY CHICKPEA SUB SANDWICH

Beetroot, hummus & crispy chickpea sub sandwich image

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

Time 20m

Number Of Ingredients 7

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

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