RECIPE: Beet hummus and crispy chickpea subs

PACKED with veg. Serves: 2.

Ingredients

300g pack cooked beetroot, drained, half of it sliced 400g can chickpeas, drained 3 tbsp pesto Olive oil 2 large ciabatta rolls, sliced in half 2 large handfuls mixed rocket, watercress & spinach salad Splash of white wine vinegar

Method

1 Blitz whole beetroot (reserving sliced beetroot), three-quarters of chickpeas, 2 tbsp pesto and 1 tbsp oil in a food processor with seasoning until it’s a thick, smooth hummus. Heat ciabatta following 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, beet slices, salad leaves and fried chickpeas.

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