Open sandwiches - Crushed bean, artichoke & red onion
Keep a few jars of deli favourites in your fridge and whip up this tasty lunch whenever you want
Beetroot, hummus & crispy chickpea sub sandwich
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 300g pack cooked beetrootin water, drained, half sliced
- 400g can chickpeasdrained
- 3 tbsp vegan pesto
- olive oil
- splash of vinegar(white wine vinegar if you have it)
- 2 large ciabattarolls, sliced in half
- 2 large handfuls mixed rocket, watercress & spinach salad
Nutrition: Per serving
- kcal639
- fat22g
- saturates3g
- carbs77g
- sugars16g
- fibre14g
- protein24g
- salt1.6g
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.
