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
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Blitz the whole beetroot, 3/4 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.
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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, beet slices, salad leaves and fried chickpeas.
