Chickpea and Roasted Beetroot Salad | Oriental Autumn Lunch
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30 min
Quick
Sezamo
O salată orientală generoasă și hrănitoare, perfectă pentru un prânz de toamnă. Năutul crocant și cuburile dulci de sfeclă roșie coaptă sunt învăluite într-un sos fin de tahini, lămâie și chimion, presărate cu miez crocant de nucă și pătrunjel verde.
Preparation method
Preparation and roasting
Preheat the oven to 200°C and line a large baking sheet with baking paper. Drain and rinse the chickpeas, then dry them thoroughly with a paper towel.
Cut the beetroot into cubes of about 1.5 cm. Place the beetroot and chickpeas on the baking tray, drizzle with 15 ml of extra virgin olive oil, and season with half of the ground cumin and sea salt.
Roast the vegetables for 20-25 minutes, stirring halfway through, until the chickpeas are crispy on the outside and the beetroot is tender and lightly caramelized around the edges.
Chef's tip
Drying the chickpeas thoroughly before baking is the secret to achieving a truly crispy texture in the oven.
If you want an extra touch of oriental freshness, you can sprinkle some pomegranate seeds or a pinch of sumac on top.
20 min
Quick
