Spicy Chickpea Salad

With the Sun shining this weekend, find a sunny spot (indoors or in your garden), and make this alfresco lunch from simple ingredients that you probably already have at home.


1 Tin of Chickpeas
3 Beetroots
2 Spring Onions (roughly chopped)
1/2 Red Onion (Sliced thinly)
1 Lemon (Juiced)
Spices Mixed - Sumac, Dried Chilli, Fennel Seeds, Cinnamon & Cumin
Olive Oil
Fresh Parsley

*You could also use ready to eat beetroots.

1) Peel and Chop beetroot into 3-4cms pieces. Season with cumin, ground fennel seeds, olive oil, salt & pepper. Roast in the oven at 220 degrees until softened.
Whilst beetroot is roasting, drain the tin of chickpeas and rinse with fresh water.

2) In a large bowl combine chickpeas, roasted beetroot, onion, spices, lemon juice and a good amount of olive oil. Season with salt and Pepper

3) Crumble feta and toss the salad together. Served topped with a handful of roughly chopped parsley and a dash of olive oil

*Tip: Soak red onions for 10mins in salted water to soften

Sous Chef, Piper
Sous Chef, Piper

Spring Kitchen

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