Beetroot, Chickpea and Ricotta Salad

A colourful, nourishing salad packed with protein, fibre and antioxidants. It is perfect for lunch or a light supper and is a lovely way to support energy, blood sugar balance and healthy ageing.

Serves 4

Ingredients

4 medium beetroot
1 x 400g tin chickpeas, drained and dried
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic granules
250g ricotta cheese
Juice of 1 lemon
120g rocket, watercress or microgreens
1 tbsp pumpkin seeds
Fresh parsley or basil
Sea salt, black pepper and chilli flakes, to taste

Method

Boil the beetroot for 25 to 30 minutes until tender. Allow to cool, then peel and cut into wedges.

Toss the chickpeas with 1 tbsp olive oil, smoked paprika, garlic granules, salt and pepper. Roast at 220°C for 20 to 25 minutes until golden and crispy.

Whisk the ricotta with the lemon juice, a pinch of salt and chilli flakes until smooth and creamy.

Arrange the greens on a serving platter or divide between four plates. Top with the beetroot and crispy chickpeas.

Add dollops of whipped ricotta, drizzle with the remaining olive oil and scatter over the pumpkin seeds and fresh herbs.

Why I love it

This salad combines fibre rich chickpeas, antioxidant rich beetroot and protein rich ricotta to help keep you satisfied while supporting overall health and wellbeing. It is simple, colourful and full of flavour.

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