Roasted Beetroot & Crispy Chickpeas
Beetroot is known for its vibrant color and is a great source of vitamins and minerals.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Roasted Beetroot & Crispy Chickpeas
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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Peel and dice the beetroot into small cubes.
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Rinse and drain the canned chickpeas.
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In a mixing bowl, combine the beetroot, chickpeas, olive oil, ground cumin, paprika, salt, and black pepper. Toss until the beetroot and chickpeas are coated in the spices and oil.
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Spread the mixture onto a baking sheet lined with parchment paper.
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Roast in the preheated oven for 30 minutes, or until the beetroot is tender and the chickpeas are crispy.
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While the beetroot and chickpeas are roasting, chop the fresh parsley.
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Once roasted, remove the beetroot and chickpeas from the oven and let them rest for 5 minutes.
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Transfer to a serving dish and sprinkle with fresh parsley.
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Drizzle with lemon juice before serving. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
