Summer

Chickpea, Beet and Veggie Sandwich

August 11, 2020
1 Rating
Photo by Sustained Kitchen - Molly
Author Notes

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

  • Prep time 10 minutes
  • Cook time 45 minutes
  • Makes 2 sandwiches
Ingredients
  • For the Beet Spread
  • 1 cup chopped red beets
  • 3 garlic cloves
  • 1/2 cup roasted nut of choice
  • 1/2 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt, or more to taste
  • For the Sandwiches
  • 3 tablespoons beet spread
  • 1 tablespoon olive oil
  • 1 14.5-ounce can of chickpeas
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 4 slices of wheat sandwich bread
  • 1 cup microgreens
  • a few handfuls of peeled veggies (I used 1 carrot, 1 raw beet, and 1 radish)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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!

See what other Food52ers are saying.