Beetroot and Chickpea Salad
Beetroot and Chickpea Salad
Serves 4
2 medium beetroot (beets)
1 small onion
1 cup cooked chickpeas
1 large orange, peeled
1/2 cup pine nuts
1 clove garlic, crushed
Dressing ingredients
1/2 cup balsamic vinegar or lemon juice
1/2 cup cold pressed olive oil
1 tablespoon tamari or soy sauce
1 teaspoon dried mixed herbs
Method
Toast the pine nuts lightly, either in the oven or on a frying pan on the stove.
Grate the beetroot coarsely. Slice the onion and orange into thin rings.
Place all salad ingredients together in a large bowl.
Place all dressing ingredients together in a jar and shake well. Pour dressing over salad and serve.
This salad is nice with chicken or fish.
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