Crispy Chickpeas and Beet Salad

Crispy chickpeas and beet salad - a vitamin and fiber-rich salad with fresh veggies, pickled beets, crispy chickpeas with spices, green onions, avocado and vinaigrette dressing.

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Servings: 2

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients for the crispy chickpeas:

• 1 can of chickpeas

• 1 tablespoon of sunflower oil

• 1 teaspoon sweet paprika

• 1/2 teaspoon coriander powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Ingredients for the salad:

• 100 g salad mix

• 4 medium tomatoes

• 3 cucumbers

• 100 g cubed pickled beetroot

• 3 green onions

• 1 avocado

Ingredients for the dressing:

• Olive oil

• Lemon juice or balsamic vinegar

• Salt, pepper

• Optional nutritional yeast flakes

Method:

1. First of all, start with the chickpeas, so you can leave them to cool until you prepare the salad. Drain the chickpeas and wash them under running water. Get rid of the excess water and put the chickpeas in a bowl.

2. Add all the spices salt, paprika, garlic and turmeric and mix well. Add some oil to a pan and cook the chickpeas on a medium heat for about 8 minutes. Stir them occasionally until they become crispy and leave them aside to cool.

3. Cut the veggies for the salad and add them to a bowl.

4. Prepare the vinaigrette dressing : olive oil, lemon juice or balsamic vinegar, salt, pepper, optional nutritional yeast flakes.

5. Mix all the ingredients very well and it’s ready to serve.

6. Enjoy!