Reader recipe: Orange-beet salad with crispy chickpeas
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Reader recipe: Orange-beet salad with crispy chickpeas
Esme Hadfield from Eltham entered our competition for an original recipe using a tin of chickpeas and won with her zingy, crunchy salad
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
558Kcal
Fat
30gr
Saturates
10gr
Carbs
42gr
Sugars
22gr
Fibre
14gr
Protein
22gr
Salt
1.1gr
Ingredients
- 1 x 400g tin chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp hot smoked paprika
- 1 tbsp garlic granules
- 1 tsp ground cumin
- 2 oranges
- 1⁄2 cucumber
- 150g cooked natural beetroot, drained
- 1 x 60g bag rocket
- 75g soft goat’s cheese (check your goat’s cheese is vegetarian, if required)
For the dressing
- 2 tbsp olive oil
- pinch garlic granules
- 1 tsp clear honey
Step by step
Get ahead
Roast the chickpeas the day before, let them cool and then store them in an airtight container.
- Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix the drained chickpeas with the olive oil, paprika, garlic granules, cumin and a generous pinch of salt and pepper. Spread the coated chickpeas out on a baking tray and roast for 20 minutes or until crisp and golden.
- Meanwhile using a sharp knife, remove the peel and pith from 11⁄2 oranges, and slice or cut into segments.
- For the dressing, squeeze the juice from the remaining orange half into a bowl and whisk in the olive oil, garlic granules, honey and seasoning to taste.
- Once the chickpeas are cooked, remove them from the oven and mix them into the salad. Toss everything with the dressing and crumble over the goat’s cheese to serve.
