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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
Steps
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