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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

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 639
  • Carbohydrates 77
  • Saturated Fat 3
  • Sugar 16
  • Protein 24
  • Fat 22
  • Fibre 14
  • Salt 1.6

Nutrition per serving

  • Calories 639
  • Carbohydrates 77
  • Saturated Fat 3
  • Sugar 16
  • Protein 24
  • Fat 22
  • Fibre 14
  • Salt 1.6

Ingredients

  • 300g pack cooked beetroot in water, drained, half sliced
  • 400g can chickpeas, drained
  • 3 tbsp vegetarian 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

Method

  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.

  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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