Indian 4.7
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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.

Why is this healthy?
Plant
points
High
fibre
Prebiotics
3+ fruits &
vegetables
Legumes
Diet
Pescatarian Vegan Vegetarian
Contains
Chilli, Cumin, Chickpeas, Beans, Olive oil, Legumes, Beetroot, Cinnamon, Onion, Ginger, Watercress, Lemon
Ingredients
Serves 2
Metric Imperial
Swaps: swede, parsnip
cut into wedges
curry powder
white onion
finely sliced
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
Swaps: mixed salad leaves, spinach, rocket leaves
roughly chopped
cut into wedges

Ingredients

Serves 2
Metric Imperial
Swaps: swede, parsnip
cut into wedges
curry powder
white onion
finely sliced
chickpeas (can)
Swaps: butter beans (can), cannellini beans (can)
drained and rinsed
Swaps: mixed salad leaves, spinach, rocket leaves
roughly chopped
cut into wedges

Method

1

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.

3

Add the onion and chickpeas and bake for a further 15 minutes until slightly crispy.

4

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.

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