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. The masala spices in this recipe elevate the nitrate rich beetroot and pairs beautifully with the chickpeas to create a satisfying and easy recipe.
Plantpoints
fibre
vegetables
Plantpoints
fibre
vegetables
NUTRITION PER SERVING (Read more)
Plantpoints
fibre
vegetables
Ingredients
Method
Preheat the oven to 200ΛC (180ΛC 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.
User comments (4)
The flavor was delicious and will do it again! However, chickpeas were not as crunchy as I wished when following the method, therefore, next time I will make sure chickpeas are totally dried prior to roasting them, in fact, I will roast them in a different tray to ensure I donβt overcook the beets, or simply mix them in earlier.
Instead of lemon I did a vinaigrette with white wine vinegar, olive oil and honey. That gave extra great flavor.
Made this with spinach as I had this in my veg box - the lemon juice and oil really gives it a lift. Enjoyed this.
Yummy, good way to use up our allotment beetroot glut so made extra. Lobbed some plain yoghurt and seeds on top for extra protein etc
Easy to do, though if you are very hungry it feels like it takes for ever to roast.
I also added some somon to bake at the same time, but not in the same tray