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1. Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish.
2. Divide the salad leaves between 6 plates. Spoon a little houmous onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish.
3. Toast the pittas, cut into wedges and serve with the houmous.

Per serving

256 kcalories, protein 8g, carbohydrate 39g, fat 9 g, saturated fat 1g, fibre 3g, salt 1.04 g

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• SarahW

  24 April 2008

  SarahW rated and commented on this recipe

  

  I wasn't 100% sure about this but my flatmate loved it. Was a very scary colour, but tasted ok.

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Ingredients

• 175g cooked beetroot
• 400g can chickpeas
• 1 garlic clove , crushed or chopped
• handful of coriander
• juice of 2 lemons
• 5 tbsp olive oil
• 1 head red chicory
• 2 handfuls rocket
• handful olives
• 6-8 large pitta breads

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Difficulty and servings

Serves 4 with leftovers

Preperation and cooking times

Prep 10 mins

Ready in about 10 mins

Vegetarian, Low-fat

Ingredients

• 175g cooked beetroot
• 400g can chickpeas
• 1 garlic clove , crushed or chopped
• handful of coriander
• juice of 2 lemons
• 5 tbsp olive oil
• 1 head red chicory
• 2 handfuls rocket
• handful olives
• 6-8 large pitta breads

Per serving

256 kcalories, protein 8g, carbohydrate 39g, fat 9 g, saturated fat 1g, fibre 3g, salt 1.04 g

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