Canadian Maple Roasted Chickpea and Beetroot Salad

Shopping list

• 400 g cooked chickpeas — drained and rinsed

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• 300 g raw beetroot — peeled and cut into 1.5cm wedges

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• 3 tbsp olive oil

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• 2 tbsp maple syrup

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• 1 tsp smoked paprika

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• 0.5 tsp ground cumin

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• 100 g rocket

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• 1 bunch fresh dill — roughly chopped

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• 1 tbsp red wine vinegar

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• 1 tsp Dijon mustard — check label for vegan certification

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• 1 pinch sea salt — to taste

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• 1 pinch black pepper — freshly ground

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Toss the beetroot wedges with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, then spread on a baking tray. Roast for 25 minutes until tender and caramelising at the edges.

3. 3

   Pat the chickpeas dry with kitchen paper. In a bowl, toss them with 1 tablespoon olive oil, 1 tablespoon maple syrup, smoked paprika and cumin.

4. 4

   After the beetroot has roasted for 25 minutes, add the chickpeas to the tray in a single layer. Return to the oven for 15– 20 minutes, shaking halfway, until chickpeas are golden and crisp.

5. 5

   Meanwhile, whisk together the remaining 1 tablespoon olive oil, 1 tablespoon maple syrup, red wine vinegar and Dijon mustard in a small jug. Season lightly.

6. 6

   Place the rocket in a large serving bowl. Top with warm roasted chickpeas and beetroot, drizzle over the dressing, scatter with chopped dill and toss gently before serving.