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    Chickpea and Beetroot Salad

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    Chickpea and Beetroot Salad

    Serves: Serves 4 as a side dish


    • A handful of flat-leaf parsley
    • 1 tbsp extra virgin olive oil
    • 2 tsp sherry vinegar
    • Salt, to season
    • 250g cooked and quartered beetroot
    • 410g can drained and rinsed chickpeas
    • 1 tsp cumin seeds
    • 1 garlic clove, crushed
    • 1 red chilli, deseeded and finely sliced
    • 3 finely sliced shallots
    • 2 tbsp olive oil


    1. Heat 2 tbsp olive oil in a pan over a medium heat, then fry 3 finely sliced shallots and 1 deseeded and finely sliced red chilli for 3–4 minutes, until the shallots are golden.
    2. Stir in 1 crushed garlic clove and 1 tsp cumin seeds. Cook this mixture, stirring all the time, for 30 seconds. Tip the drained and rinsed chickpeas from a 410g can into the pan and cook for 5 minutes.
    3. Then add 250g cooked and quartered beetroot, and season with salt. Warm the mixture in the pan for 3 minutes. Remove the pan from the heat and stir in 2 tsp sherry vinegar, 1 tbsp extra virgin olive oil and a handful of flat-leaf parsley.

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