Summer Beet Side Salad
If you have about 45 minutes to spend in the kitchen, Summer Beet Side Salad might be an outstanding
Beetroot hummus crispy chickpea sub sandwich
Ingredients
- 300g pack cooked beetroot in water, drained, half sliced
- 400g can chickpeas, drained
- 3 tbsp vegan 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
Instructions
Beetroot, hummus & crispy chickpea sub sandwich serves 6 original recipe by BBC Good Food.
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