Turkish Sumach Onion & Chickpea Salad
Prep: 10 mins
Cook: 25 mins
Sweet onions and earthy beetroot are tossed with chickpeas and roasted till soft and sweet, then folded through fresh spinach and coated in a tangy lemon and sumach dressing.
This recipe is a:
See this week's box.
Ingredients you'll need
- 2 red onions
- 500g beetroot
- 2 spring onions
- 400g tin of chickpeas
- 1 lemon
- 1 tsp sumach
- 1 tbsp black onion seeds
- 50g baby leaf spinach
- A handful of basil, leaves only
From your kitchen
- Sea salt
- Freshly cracked pepper
- 3 tbsp olive oil
Step by step this way
- 1.
Preheat your oven to 180C / Fan 160C / Gas 5.
- 2.
Trim and peel the red onions and cut into wedges. Scrub the beetroot and slice it into thin rounds. Trim the spring onions and cut each into 4 pieces. Drain the chickpeas and shake dry.
- 3.
Divide the onions, beetroot, spring onions and chickpeas between two roasting tins and toss each with 1 tbsp oil and a good pinch of salt and pepper. Slide into the oven and cook for 25 mins, turning halfway.
- 4.
Grate the lemon zest into a bowl and squeeze in the juice. Sprinkle in the sumach, black onion seeds, a little salt and pepper and stir in 1 tbsp oil.
- 5.
Scatter the spinach into a bowl and fold in the roasted vegetables and chickpeas. Tumble with the dressing and torn basil leaves and serve.
