Rich beetroot and chickpea sandwich

Instructions

• Combine the entire beetroot, most of the chickpeas (saving ¼ for later), 2 tablespoons of pesto, and 1 tablespoon of oil in your food processor. Add your preferred seasonings.
• Process these ingredients until they turn into a rich and creamy hummus consistency.
• In a separate pan, lightly fry the saved ¼ portion of chickpeas in a bit of oil until they achieve a crispy texture. Once done, remove them from the pan and place them aside.
• In a mixing bowl, gently combine the salad leaves with the leftover pesto sauce and introduce a dash of vinegar for a tangy twist.
• Proceed to slice the ciabatta rolls into halves, prepping them for sandwich assembly.
• Construct your sandwiches by spreading the freshly made beetroot hummus on the slices, adding layers of beetroot, the dressed salad leaves, and topping them with the crispy chickpeas.