Thanks to Lindsay Turner from Veggie Super Powers for sharing this delicious easy lunch idea.

Beetroot & chickpea warm salad with tahini dressing

I love a warm salad! Fresh. Easy. Zingy. Wholesome. Comforting. Just right for chilly days at home.

This one is simple and satisfying. Full of fibre for happy guts to support your immune system – sound good?!

Ingredients (serves 2):

1 beetroot (raw), peeled then chopped into 1cm thick wedges
1 tbsp oil
1/2 large red onion, chopped into 2cm wedges
1 tomato, quartered
1/2 tin chickpeas – drain, rinse and dry
1 tsp of your fave herb & spice mix (Eg I like oregano, thyme, paprika, onion powder, turmeric) – see what you have in the cupboard!
Handful lettuce / leaves
1 tbsp tahini
Juice half lemon
1 tsp tamari / soy sauce
1/2 tsp maple syrup (optional)

Method:

1. Preheat oven to 190C fan. Chop beetroot, place on a roasting tray and drizzle over the oil and some salt and pepper. Shake to mix and place in oven for 20 mins.
2. Chop the onion and tomato. After the 20 mins add these to the tray along with the chickpeas. Sprinkle over the herb & spice mix and shake/stir to mix. Return to oven for 20 mins more.
3. Make the tahini dressing by mixing tahini, tamari, lemon juice and maple syrup, if using. Add water 1 tbsp at a time and stir well until you reach a smooth pouring (but not too runny) consistency. Taste and add salt and pepper to your liking, or cayenne if you want it spicy.
4. Lay your lettuce in a bowl and top with the roasted veg and chickpeas then drizzle over the tahini.