In this recipe, I incorporated my love for shaved vegetables with my love for simply roasted chickpeas. Every time I tested this sandwich, I ate about a handful of chickpeas before they made it into the sandwich. They're salty, crunchy on the outside, soft on the inside and just plain irresistible. The combination of chickpeas, beet spread and shaved veg makes this sandwich one for the record books. —Sustained Kitchen - Molly
For the Beet Spread
chopped red beets
roasted nut of choice
grated parmesan cheese
salt, or more to taste
For the Sandwiches
14.5-ounce can of chickpeas
slices of wheat sandwich bread
handfuls of peeled veggies (I used 1 carrot, 1 raw beet, and 1 radish)
For the beet spread, roast the chopped beets at 400 degrees for about 45 minutes, or until you can easily pierce them with a fork. Once roasted, add all beet spread ingredients to a blender or food processor and blend until smooth. You can make the spread a few days in advance and store it in the fridge until you're ready to use it.
Drain the chickpea liquid and rinse the chickpeas. Add the olive oil, chickpeas, lemon juice and salt to a medium skillet over medium heat. Saute, stirring only occasionally, until the chickpeas are beginning to brown. Remove from heat and set aside. Use a vegetable peeler to shred your vegetables and set those aside as well.
Toast the bread. Spread each of the four pieces of bread with about 2 teaspoons of beet pesto. Top two slices with the roasted chickpeas, followed by the shaved vegetables and microgreen. Close the sandwiches and eat up!