Hooray! Free few hours after an exam before I have to study again...booo... :( I feel a little delirious from no sleep, but so happy to blog! Also, I just ate a lot of brisket and maybe a half a rack of ribs, and I am hitting serious food coma right now. Thought I might put up a recipe I made last week before I go to sl..zzzZZZZZzzzz
Roasted Beets + Spiced Chickpea saladAdapted from 'love and lemons' blog
4-5 medium sized beets
1 can chickpeas
2 tsp garlic powder
1/2 tsp chilli flakes
1/2 tsp cayenne
1/2 tsp paprika
I threw 2 thai chilis for some extra heat
salt and pepper
handfuls of arugula
2 tbsp chopped fresh parsley
Red wine vinegar or fresh lemon juice
- Preheat oven to 425 F. Wash beets and wrap in foil. Roast for 40-50 minutes or until fork can pierce through easily. Let it cool and slice it up!
- Heat a little bit of olive oil in a skillet. Add the the chickpeas, garlic powder,chili flakes and italian herbs. Cook until chickpeas are golden brown, stirring occasionally. Add salt and pepper to taste
- Assemble your salad. Place beets and spiced chickpeas on a bed of arugula. Crumble with feta cheese, drizzle olive oil and red wine vinegar. Garnish with parsley and yogurt. Finally, crack some fresh pepper.