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Roasted Beets + Spiced Chickpea salad

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 salad

Adapted from 'love and lemons' blog
Serves 3-4

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
crumbled feta
Red wine vinegar or fresh lemon juice
olive oil
yogurt (optional)
  1. 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!
  2. 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
  3. 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.

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