400g1 can chickpeasrinsed, patted dry with a paper towel
2/3teaspooneach ground coriander and cumin
1/2teaspooneach cayenne pepper,onion granules and garlic powder
Sea salt and pepper to taste
For the Dressing:
1tablespoonhoneyor maple syrup
To serve: chopped cilantro,thinly sliced green chillis, crumbled/cubed feta, sesame seeds.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Peel the beetroot and cut into wedges (6 per beet), place in a single layer in a large oven dish, season, sprinkle with the ground ginger, drizzle with a bit of oil (approx. 2 tablespoons) and bake for 25 minutes, turning over halfway through.
Combine all the dressing ingredients and set aside.
Spiralize the courgettes and place on a large plate/bowl (or divide into 3-4 individual portions and place on separate plates). Spread the beetroot wedges (either hot or cold) over the zoodles.
In a large frying pan heat up 1 tablespoon of oil, add the cayenne pepper, ground coriander, cumin, onion granules and garlic powder and stir. Add the chickpeas, give the pan a little shake so they get an even coating of the spices, and fry for 1-2 minutes over a high heat, stirring once in a while.
Scatter the chickpeas over the beetroot, season to taste (optional), add toppings of your choice (see my serving suggestions above), drizzle the dressing over the whole thing and serve.
Preparation time includes the time needed to roast the beetroot. The remaining ingredients can be prepared while the beetroot is in the oven. Alternatively prepare the beet, chickpeas and dressing ahead and refrigerate until you are ready to make the salad.