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| Chickpea and Beetroot Salad |
Ingredients:
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
Method:
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.
Ingredients
| • | Beetroots,boiled and peeled | 2 medium |
| • | Iceberg lettuce leaves | 8-10 |
| • | Spring onions with greens,sliced | 1 |
| • | Onions,chopped | 3 tablespoons |
| • | Green chillies,chopped | 1 teaspoon |
| • | Tomato,finely chopped | 2 tablespoons |
| • | Fresh mint leaves,finely chopped | 1 tablespoon |
| • | Chickpeas (kabuli chana),boiled | 5 tablespoons |
| Juice of 1 lemon | ||
| • | Salt | to taste |
| • | Black pepper powder | to taste |
| • | Extra virgin olive oil | 1 teaspoon |
| • | Roasted sesame seeds | for sprinkling |
Method
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