March 24, 2014

Chickpea and Beetroot Salad

Inspired by Sanjeev Kapoor's recipe tailored to my taste.

Chickpea and Beetroot Salad           
Beets boiled peeled and cubed - 1 medium
Onion - 3 tbsp
Tomato - 1 small chopped
Mint leaves - 2 tsp chopped
Chickpeas boiled - 1 cup
Spinach - 2 cups fresh
Salt - to taste
Black Pepper powder - to taste
Juice of 1 lemon
Olive oil - 2 tbsp
Sesame t- 1 tbsp

1.  Saute spinach in a tbsp of olive oil
2.  Chop onion, tomato, mint leaves and mix with chickpeas,
3.  Add salt, pepper and lemon juice.
4.  Add salt to the boiled and cubed beets.
5.  Before serving arrange the spinach leaves and lightly mix the beets with chickpeas, onion, tomato mixture.
6.  Toast the sesame seeds in a tsp of olive oil and mix.
Beetroots,boiled and peeled2 medium

Iceberg lettuce leaves8-10

Spring onions with greens,sliced1

Onions,chopped3 tablespoons

Green chillies,chopped1 teaspoon

Tomato,finely chopped2 tablespoons

Fresh mint leaves,finely chopped1 tablespoon

Chickpeas (kabuli chana),boiled5 tablespoons

Juice of 1 lemon

Saltto taste

Black pepper powderto taste

Extra virgin olive oil 1 teaspoon

Roasted sesame seedsfor sprinkling

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