Roasted Chickpea & Beetroot Hummus Salad

Name: Roasted Chickpea & Beetroot Hummus Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 240 g chickpeas; 1 carrot; 1 lemon; 1 bunch thyme; 10 g pistachios; 25 g pea shoots; 80 g almond yoghurt; 1 tbsp "dukkah (celery, peanuts, sesame)"

4 steps

Prep:15minCook:20min

Updated at: Wed, 16 Aug 2023 23:54:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories575 kcal (29%)

Total Fat14.1 g (20%)

Carbs87.9 g (34%)

Sugars16.8 g (19%)

Protein29.4 g (59%)

Sodium72.4 mg (4%)

Fiber19.8 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

240gchickpeas

1carrot

1lemon

1 bunchthyme

10gpistachios

25gpea shoots

80galmond yoghurt

1 Tbspdukkah

celery, peanuts, sesame

Instructions

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9. Drain and rinse the chickpeas. Slice the carrot and pear lengthways into 4-6 long wedges. Add both to a lined baking tray with half the chickpeas. Drizzle with 2 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, until golden and soft.

Step 2

Strip the thyme from their stalks and finely chop. Finely chop or crush the garlic. Quarter the lemon. Coarsely grate the beetroot into a bowl. Add the remaining chickpeas, thyme, garlic, tahini and juice from 2 lemon wedges. Season with sea salt and black pepper and mash into a hummus consistency.

Step 3

Finely chop the pistachios. Lightly dress the pea shoots with 1 tsp oil, sea salt and black pepper.

Step 4

Serve the beetroot hummus topped with warm chickpeas and veg. Garnish with pea shoots, yoghurt, dukkah, pistachios and lemon wedges.