KALE, BEETROOT AND ROASTED CHICKPEA SALAD

Sprouting chickpeas can be bought in most health-food shops these days. Alternatively, you can sprout them at home by soaking dried chickpeas in water for 48 hours. Once roasted, they make a great healthy snack.

INGREDIENTS

Serves 4

Grated zest and juice 1 lemon

Grated zest and juice 1 large orange

1 tbsp honey

1 tbsp olive oil

200g curly kale, shredded

250g mix of ruby, golden and regular beetroot

For the sprouted chickpeas

200g sprouted chickpeas

½ tsp ground turmeric

½ tsp chilli powder

½ tsp sea salt

1 tbsp olive oil

METHOD

Preheat the oven to 180C/ 350F/Gas 4. Place the sprouted chickpeas in a bowl and toss through the turmeric, chilli, salt and olive oil. Tip on to a baking tray lined with parchment paper. Roast for 25 to 30 minutes, shaking every so often, until golden and crisp. Set aside to cool. In a large bowl, whisk together the lemon and orange juice and zest. Add the honey, olive oil and a good pinch of salt. Toss through the kale and set aside for it to start softening in the dressing, while you prepare the beetroot. Peel the beetroot, keeping the colours separate so they don’t bleed into each other, and use a mandoline or sharp knife to slice into thin rounds. Toss the beetroot and chickpeas through the kale just before serving.