Indian Chickpea Salad
ingredients
- 1 can of chickpeas, drained
- 250g of carrots
- Beetroot (we used pre-cooked)
- 1 tbsp Rapeseed oil
- 1 tbsp of honey
- 1 tsp cumin seeds
- 1 tsp crushed chili flakes
- salt and pepper to taste
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Preheat oven to 170°C. Drain the chickpeas.
2. Peel the carrots and trim the ends off. Slice each carrot in half and then on the angle. Drain the beetroot and slice in half. Slice each half into 3 or 4 wedges.
3. Add the carrot and beetroot to a bowl and add the oil, caraway seeds, cumin seeds and crushed chilies.
4. Place the veg on a lined baking tray and cook in the oven for 20 minutes.
5. Cool down once cooked. Combine the roasted veg with the chickpeas and stir together with the honey. Pick the parsley leaves and fold into the mix.
6. Place into a suitable serving dish and enjoy!
Chefs tip: This salad is delicious both warm and cold and served with Roast chicken!
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only. Nutritional information is only for the burgers, excluding optional extras.