4 tbsp sunflower oil
2 x 400g tins cooked chickpeas
1 onion, finely diced
2 cloves garlic, finely chopped
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
500g beetroot, cooked & diced into 2cm cubes
1 bunch flat leaf parsley, finely chopped
200g baby spinach leaves
200g rocket leaves
3 tbsp olive oil
Juice of 1 lemon
250g Feta cheese
Salt & Pepper
Rinse the chickpeas in cold water and pat dry on kitchen paper.
Heat the sunflower oil in a wok or frying pan over a high heat.
Fry the chickpeas in two separate batches for 5-8 minutes until golden and they begin to make a popping noise. Use a slotted spoon to remove them from the oil and place in a bowl lined with kitchen paper.
Lower the heat and add the onions and garlic to the remaining oil. Sauté for two minutes before stirring in the spices.
Cook for an additional five minutes until the onion has softened and the spices are fragrant. Add the chickpeas and stir gently to combine.
Season with salt and freshly ground pepper.
Next prepare the salad leaves. Dress the leaves in the olive oil and lemon juice. Arrange the leaves on a serving dish.
Finish off the chickpeas by carefully folding the beetroot and parsley through.
Spoon the chickpea mixture over the leaves and finally crumble the feta on top.