Chickpea and Beetroot Salad

Ingredients

• 300 g chickpeas (cooked)
• 4 handfuls mixed leafy greens (also arugula)
• 800 g beetroot (preferably small tubers)
• Salt
• Pepper (freshly ground)
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• Olive oil (extra virgin)
• Lemon juice

Instructions

1. 1.

   Clean, peel the beetroot tubers and cook them in plenty of boiling salted water for about 20-30 minutes until tender. If large, halve or quarter them. Drain and let cool.

2. 2.

   Mix beetroot and chickpeas, then dress with 4–5 tbsp olive oil, 2–3 tbsp lemon juice, salt, pepper, mustard seeds and coriander seeds (pressed lightly in a mortar). Let rest for about 10 minutes before tasting again.

3. 3.

   Wash the leafy greens and dry them thoroughly. Divide onto four plates and arrange beetroot and chickpeas on top. Serve with fresh white bread.