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Turkish Sumach Onion & Chickpea Salad
2 people
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.
1 comment
Ingredients
- 2 red onions
- 500g beetroot
- 2 spring onions
- 400g tin of chickpeas
- 1 lemon
- 1 tsp sumach
- 1 tbsp black onion seeds
- 50g spinach
- A handful of basil, leaves only
- Sea salt
- Freshly cracked pepper
- 3 tbsp olive oil
Prep: 10 mins | Cook: 25 mins
Method
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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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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I loved this so much I ate it all ??. Beetroot, roasted chickpeas and lemon. Would've thought that a winning combination!