Turkish Sumach Onion & Chickpea Salad | Abel & Cole
Turkish Sumach Onion & Chickpea Salad
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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.
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514 kcal
(per portion)
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.

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