Masala Beet and Chickpea Salad
The masala spices in this recipe elevate the nitrate rich beetroot and pairs beautifully with the chickpeas to create a satisfying and easy recipe.

points
fibre
vegetables
spices

points
fibre
vegetables
spices
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
beetroot - other root vegetable like swede, carrots or parsnips
chickpeas - any white bean like butterbeans or cannellini beans
watercress - spinach, rocket, or other mixed leaf salad

points
fibre
vegetables
spices
Ingredients
Method
Preheat the oven to 200˚C (180˚C fan) and prepare your ingredients.
2. Spread the beetroot out on a large baking tray, then add the curry powder, olive oil and a big pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until the beetroot has started to soften.
Add the onion and chickpeas and bake for a further 15 minutes until slightly crispy.
Add the watercress to the plates and top with the roasted veg. Drizzle with a little more olive oil, season with salt and pepper and garnish with a lemon wedge.
Notes
Alternatives:
beetroot - other root vegetable like swede, carrots or parsnips
chickpeas - any white bean like butterbeans or cannellini beans
watercress - spinach, rocket, or other mixed leaf salad
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