Beetroot, hummus & crispy chickpea sub sandwich

Name: Beetroot, hummus & crispy chickpea sub sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 300g cooked beetroot half sliced, half left whole; 400g can chickpeas, drained; 3 tbsp vegan pesto; olive oil; 1 tablespoon of vinegar (white wine vinegar if you have it); 2 large ciabatta rolls, sliced in half; 2 large handfuls mixed rocket, watercress & spinach salad

2 steps

Prep:10minCook:10min

Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes

Updated at: Sat, 30 Dec 2023 14:03:21 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories601.7 kcal (30%)

Total Fat21.9 g (31%)

Carbs85.9 g (33%)

Sugars18.1 g (20%)

Protein19.4 g (39%)

Sodium1329 mg (66%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

300gbeetroot

cooked, half sliced, half left whole

400gcan chickpeas

drained

3 Tbspvegan pesto

olive oil

1 tablespoonvinegar

white wine vinegar if you have it

2ciabatta rolls

large, sliced in half

0.67 handfulrocket

0.67 handfulwatercress

0.67 handfulspinach

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.