Chickpea, Beetroot & Nut Salad

NOTE: Check cooked-weight of chickpeas (should be dry-weight)

Suitable for vegetarian diets.*

Makes 1319 g.

200 g chickpeas
3 g tumeric
200 g beetroot
200 g carrots
100 g celery
60 g parsley
120 g coriander
30 g cashew nuts
30 g sunflower seeds
30 g pumpkin seeds
30 g sesame seeds
30 g brown sugar
2.5 g salt
2.5 g cumin seed
2.5 g ground coriander
25 g coconut oil
45 ml balsamic vinegar
125 ml olive oil

Cook half weight chickpeas, drain. Cook beetroot with skins on. Peel, cool and cut into 1.5cm dice. Grate carrots, chop celery, parsley and fresh coriander. Toast nuts separately so they don’t burn. Use coconut oil to fry Cumin corianderi. Cool and add brown sugar salt oilve oil and balsamic to make vinegarette. Combine all ingredients well.


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.