Beetroot hummus crispy chickpea sub sandwich

• boiled beetroot300g pack g

  boiled, drained, cut in half

• chickpeas↗400g can g

  drained

• vegan pesto↗3 tbsp tbsp
• olive oil↗
• vinegar↗splash of

  (white wine vinegar, if available)

• large ciabatta↗2

  rolls, sliced in half

• mixed salad with arugula, nettles and spinach2 large handfuls

Step-by-step instructions

1. 1

   Blend the whole beetroot, ¾ of the chickpeas, 2 tbsp pesto and 1 tbsp oil together with some seasonings until you obtain a thick, smooth hummus. Warm the ciabatta according to the package instructions.

2. 2

   Sauté the remaining chickpeas in a little oil until crispy, then set aside. Toss the salad leaves with the remaining pesto and a splash of vinegar. Slice the rolls, then assemble the sandwiches by adding hummus, beet slices, salad leaves and the fried chickpeas.