Romanasalat with Chickpeas, Beetroot and Hummus Dressing

Ingredients

• 1 handful parsley
• 240 g chickpeas (drained weight; canned)
• 2 tbsp olive oil
• 1 tsp tahini
• 1 tbsp Lemon Juice
• 4 tbsp yogurt (1.5% fat) (80 g)
• Salt
• Pepper
• 2 romaine lettuces
• 1 Spring onion
• 200 g Cherry tomatoes
• 1 Avocado
• 200 g beetroot (pre-cooked; vacuum sealed)
• 20 g pecan nuts

Instructions

1. 1.

   For the dressing, wash parsley, dry shake, pluck leaves and finely chop. Drain chickpeas in a sieve, rinse under cold water and let drain. Blend 30 g chickpeas with olive oil, parsley, tahini, lemon juice and yogurt in a bowl, adding a little water until a liquid consistency forms. Season with salt and pepper.

2. 2.

   Clean romaine lettuce, wash, dry spin and cut into bite-sized pieces. Trim spring onion, wash and slice into thin rings. Clean cherry tomatoes, wash and halve. Halve avocado, remove pit, lift flesh from skin and slice into strips. Drain beetroot and cut into bite-sized pieces. Roughly chop pecan nuts.

3. 3.

   Place salad in a large bowl and mix with tomatoes, remaining chickpeas, spring onions, beetroot and dressing. Divide onto four plates, garnish with avocado slices and nuts, and serve.