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Reader recipe: Orange-beet salad with crispy chickpeas

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people
Calories 350
A vibrant and nutritious salad combining sweet oranges, earthy beets, and crispy chickpeas, topped with creamy goat's cheese.

Ingredients

Canned Goods

  • 1 piece 400g tin chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp hot smoked paprika
  • 1 tbsp garlic granules
  • 1 tsp ground cumin
  • 2 pieces oranges
  • 0.5 cucumber cucumber
  • 150 g cooked natural beetroot, drained
  • 1 bag 60g rocket
  • 75 g soft goat’s cheese (Check if vegetarian if required)
  • 2 tbsp olive oil
  • pinch garlic granules garlic granules
  • 1 tsp clear honey

Instructions 

  • Preheat oven to 200°C (390°F). Toss chickpeas with 1 tbsp olive oil, paprika, garlic granules, and cumin. Roast for 10 minutes until crispy.
  • Segment the oranges and slice the cucumber thinly.
  • Dice the beetroot and combine with oranges, cucumber, and rocket in a bowl.
  • Whisk together 2 tbsp olive oil, honey, and a pinch of garlic granules to make the dressing. Drizzle over the salad.
  • Top the salad with roasted chickpeas and crumbled goat's cheese. Serve immediately.

Notes

For extra crunch, add some toasted nuts or seeds.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: fusion
Keyword: Beetroot