Turmeric chickpeas with superfoods pesto

This pretty salad is a tasty side dish to any winter spread. The spiced chickpeas and beetroot add warmth and an earthy flavour to the greens. The zesty superfoods pesto is delicious and can even be used as a dip.

Ingredients (serves 4)


  • 1 handful baby spinach

  • 1 handful wild rocket

  • 1 handful chopped kale

  • 1 can or cooked chickpeas, drained and rinsed well

  • 3 long sweet beetroot (or 3 normal beetroot), peeled and sliced into rounds

  • 2 ts turmeric

  • 1/2 ts paprika

  • 1/4 ts ground ginger

  • 1 small onion, peeled and sliced

  • Optional garnish - edible flowers OR thinly sliced celery

Superfoods Pesto (this makes a larger batch than needed for the salad but can be kept in the fridge for up to 4 days and goes well with tacos, eggs, falafals, mixed into hummus and drizzled over cooked veg):

  • 1 handful basil leaves

  • 1/2 handful kale, chopped

  • 1/2 handful rocket, chopped

  • 2 tbs olive oil

  • Juice of 1 lemon

  • 1 ts supergreen powder

  • 1/2 tbs pine nuts

  • 1 tbs nutritional yeast

  • 1 clove of garlic, crushed


Place all the dressing ingredients in the blender and whizz till completely smooth. Add a dash of water if it's too thick. Place in an airtight jar till ready to serve.

Place the beetroot into a saucepan of hot water and bring to the boil. Simmer, gently for 15 minutes till cooked but still has a bite. Heat a frying pan or skilled on the stove with 1 ts ghee or coconut oil. Add the onions and chickpeas with the spices. Sauté for 5 minutes till softened and fragrant. Allow the beetroot and chickpeas to cool down before assembling the salad. They can be cooked in advance and kept in the fridge till needed.

To assemble - Place all the greens into a large salad bowl and mix well. Then gently mix in the beetroot and chickpeas. Garnish with the edible flowers. Serve with the dressing in a small bowl next to it.