Roasted Beetroot Salad with Crispy Chickpeas

Ingredients

• 2 medium red beetroots
• 1 cup boiled chickpeas
• 1 tsp ground red pepper
• 1/2 tsp cumin
• 4 handfuls arugula and baby spinach mix
• 3 tbsp olive oil
• 2 tbsp pomegranate molasses
• Juice of 1 lemon
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Peel and cube the beetroots, toss with olive oil and salt, and roast in a 200°C (400°F) oven for 20 minutes until tender.

2. 2

   Mix the boiled chickpeas with ground red pepper, cumin, salt, and a little olive oil, then roast alongside the beets for 15 minutes until crispy.

3. 3

   Place the washed arugula and baby spinach mix into a large salad bowl.

4. 4

   Add the warm roasted beets and crispy chickpeas on top of the greens.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, and pomegranate molasses to make the dressing.

6. 6

   Drizzle the dressing over the salad, toss gently, and serve immediately.

Note. Make sure to pat dry the chickpeas with a paper towel before roasting to ensure they turn out extra crunchy.