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

lunchsnackchickpeassandwichveganvegetarian

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Nutritional Information

calories:639 kcal

Fat:22 g

saturated fat:3 g

Carbohydrate:77 g

Sugar:16 g

dietary fiber:14 g

protein:24 g

sodium:1.6 mg

Ingredients

1 300g pack cooked beetroot in water, drained, half sliced

1 400g can chickpeas drained

3 tbsp vegan pesto

1 Olive oil

1 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

Instructions

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.

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