2 slices seeded wholemeal soda bread (see 'goes well with')
210g can chickpeas, drained
200g ready-cooked beetroot, sliced
1 tbsp lemon juice
1 small garlic clove
1 tsp rapeseed oil
30g feta, crumbled
6 pitted Kalamata olives, halved
a few fresh mint leaves
If making a packed lunch, toast the bread and keep the houmous separate from the beetroot, olives and mint.
Toast the bread – if the slices are quite long, halve them first.
Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make houmous. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.