Sandwich recipe for 2 people, takes only 10 mins; recipe has beetroot, chickpeas, vegetarian pesto, olive oil, vinegar, ciabatta and salad.
Beetroot, hummus & crispy chickpea sub sandwich
Course: Sandwich
Servings
2
servings
Prep time
10 mins
Ingredients
- Olive Oil: olive oil
- Beetroot: 300g pack cooked beetroot in water, drained, half sliced
- Ciabatta: 2 large ciabatta rolls, sliced in half
- Salad: 2 large handfuls mixed rocket, watercress & spinach salad
- Chickpeas: 400g can chickpeas, drained
- Vinegar: splash of vinegar (white wine vinegar if you have it)
- Vegetarian Pesto: 3 tbsp vegetarian pesto
Directions
- Blitz the whole beetroot, 3/4 of the chickpeas, 2 tbsp pesto and 1 tbsp oil in afood processorwith 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.
