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Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.

Roasted Chickpeas with Beetroot and Rocket

Roasted Chickpeas with Beetroot and Rocket
caption
Roasted Chickpeas with Beetroot and Rocket
image credits
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FOOD TYPE
SALAD
TAGS
BEETROOTCHICKPEASROCKETSALAD
RECIPE CREATOR
Unknown Creator
AUTHOR
Unknown Author
PUBLISHED
20 January 2020
SHARE
SUITABLE FOR
CONTAINS ALLERGENS
USES
NOT SPECIFIED
SERVES
Not specified
PREP TIME
0 Min
COOK TIME
0 Min

Published on 20th January 2020


Credit:

Nicola Moore, nutritional therapist and educator | Instagram: @nicolamoorenutrition W: https://nicola-moore.com/


This delicious recipe from Nicola Moore makes for a delicious and healthy lunch – whether you’re taking part in Veganuary this month, or not.

Nicola says: “This is a vegetarian dish, but it’s also very nice with torn roast chicken running through it, or with thin slices of roast beef.”


Ingredients:

  • 1 tbsp of olive oil
  • 1 tin of chickpeas, drained and rinsed
  • ½ a red onion, diced
  • 1 beetroot, diced (Nicola says: “I used pre-cooked beetroot from the supermarket.”)
  • 2-4 garlic cloves in their skins (amount depends on personal preference)
  • The leaves from a sprig of rosemary
  • A handful of fresh parsley, chopped
  • A handful of rocket leaves
  • Plenty of salt and pepper

Method:

  1. Pre-heat the oven at 180C.
  2. Place the chickpeas, red onion, beetroot and garlic into a baking tray then add the olive oil and plenty of salt and pepper and mix everything together well.
  3. Place in the middle of the oven and bake for 30-40 mins, stirring occasionally to prevent the onion from drying out and blackening.
  4. After 40 mins or so the chickpeas should have crisped up fairly well. At this point, stir in the rosemary leaves and cook for another 5-10 mins or until the rosemary has softened, but not burnt.
  5. Remove the baking tray from the oven, then stir the chopped parsley and rocket into the hot dish, allowing their leaves to soften slightly. Check the flavour and add more salt and black pepper if required.
  6. Serve and eat immediately.
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