Chickpea and Beetroot Salad with Feta and Black Lime Vinaigrette
A hearty and punchy salad which can be served as a main course with toasted bread or alongside meat, fish, or grains.
Servings: 4
Ingredients
- 250ml thick Greek yoghurt
- 500g cooked beetroot
- 200g feta
- 1 tsp cumin
- 1 tin chickpeas, drained and washed
- 90g mixed salad leaves
Black Lime Vinaigrette
- 6 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 2.5cm dried black lime
- Sea salt flakes & cracked black pepper
Instructions
- Chop the beetroot into bite-size pieces. Add cumin, olive oil, salt, and pepper, then toss to coat evenly.
- Heat the oven to 200°C. Roast the beetroot for 15 minutes, then remove the tray, add the chickpeas, and return to the oven for a further 5 minutes.
- Crush the black lime with your hand or a knife. Add all vinaigrette ingredients to a small blender and blend until smooth.
- Once the beetroot and chickpeas have cooled, toss with 3 tbsp of black lime vinaigrette. Taste and adjust the seasoning with more salt and cracked black pepper, if needed.
- On a large serving plate, spread the yogurt evenly. Top with salad leaves and drizzle with 2 tbsp of vinaigrette. Then add the beetroot and chickpeas, and crumble over the feta.
- Finish by drizzling the remaining black lime vinaigrette over the salad and garnish with dill fronds.