Chickpea Beetroot Salad & Kombucha Dressing
- Preheat oven to 180ºC (or 160ºC for fan forced ovens). In a bowl, combine rinsed and drained chick peas, 1 tablespoon of olive oil and chilli flakes, toss to coat. Place on a oven tray lined with baking paper and bake for 30-35 minutes until toasted. Remove and let cool.
- Make the dressing by combining Kombucha, olive oil, coriander, maple, balsamic and Dijon and shake until all combined. Add kale to bowl, pour some dressing over and toss through. Cut cucumber, tomato and beetroot into chunks. Add these to the salad, pour over more dressing and sprinkle chick peas over the top.
- Season to taste with salt and pepper.
- Garnish with a few coriander sprigs and lime wedges.
RECIPE: Courtesy of Kelly, ALDI Test Kitchen