Reader recipe: Orange-beet salad with crispy chickpeas
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Reader recipe: Orange-beet salad with crispy chickpeas
Esme Hadfield from Eltham entered our competition for an original recipe using a tin of chickpeas and won with her zingy, crunchy salad
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
558Kcal
Fat
30gr
Saturates
10gr
Carbs
42gr
Sugars
22gr
Fibre
14gr
Protein
22gr
Salt
1.1gr
Ingredients
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp hot smoked paprika
- 1 tbsp garlic granules
- 1 tsp ground cumin
- 2 oranges
- 1⁄2 cucumber
- 150g cooked natural beetroot, drained
- 1 x 60g bag rocket
- 75g soft goat’s cheese (check your goat’s cheese is vegetarian, if required)
For the dressing
- 2 tbsp olive oil
- pinch garlic granules
- 1 tsp clear honey
Step by step
Get ahead
Roast the chickpeas the day before, let them cool and then store them in an airtight container.
- Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix the drained chickpeas with the olive oil, paprika, garlic granules, cumin and a generous pinch of salt and pepper. Spread the coated chickpeas out on a baking tray and roast for 20 minutes or until crisp and golden.
- Meanwhile using a sharp knife, remove the peel and pith from 11⁄2 oranges, and slice or cut into segments.
- For the dressing, squeeze the juice from the remaining orange half into a bowl and whisk in the olive oil, garlic granules, honey and seasoning to taste.
- Once the chickpeas are cooked, remove them from the oven and mix them into the salad. Toss everything with the dressing and crumble over the goat’s cheese to serve.
Tip
Chop the cucumber into dice and slice the beetroot into thin wedges. Combine with the rocket and orange pieces in a large bowl.
