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
Serves 2
300g pack cooked beetroot in water, drained, half sliced400g can chickpeas, drained3 tbsp vegan pestoolive oilsplash of vinegar (white wine vinegar if you have it)2 large ciabatta rolls, sliced in half2 large handfuls mixed rocket, watercress & spinach salad
STEP 1Blitz 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 2Fry 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.
