Beetroot and Chickpea Salad

A zingy salad with some bite, contrasting textures and a simple way to use canned beans

A very quick, simple salad. There's a bit more to it if you're using raw beetroot and dried chickpeas, but if the beetroot is cooked and the chickpeas canned - it's a few minutes. The salty cheese contrasts the sharp umami beans and sharp beetroot; the seeds contrast the soft cheese and beet.

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INGREDIENTS

cooked beetroot (or raw)

feta or other salty cheese - like goat's cheese

a tin of chick peas - or dried

garlic

parsley

pumpkin seeds

olive oil

salt & pepper

white wine vinegar or lemon juice

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Watch the video

METHOD

• If you're using raw beetroot: pop it on a baking tray, drizzle over some oil & salt (maybe some chilli flakes?) and roast at 180ºC for about 35 minutes. Let it cool.

• Chop the beetroot into cubes

• dice the feta

• finely chop the parsley & garlic

• If using dried chickpeas: soak them overnight and wash them thoroughly. Simmer them in water for about 2 hours. Let them cool

• Drain your [tinned] chickpeas

• Pop everything in a salad bowl, including the pumpkin seeds. If you don't have pumpkin seeds, try pine nuts or sunflower seeds. Or anything with that bite.

• Add oil and vinegar or lemon juice. About 3:1 oil to acid

• Salt & pepper to taste

• Toss it about

• Bob's your uncle

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