Beetroot, chickpeas & tahini sauce
Preparation : 10 min
Cooking : 0 min
Total time : 10 min Rest : 0 min
4 people
2 tbsp of tahini
1 tbsp of maple syrup
1 lemon
1 small garlic clove
4 small raw beetroots
85 g of mixed salad leaves
250 g of cooked chickpeas, rinsed if canned
Associated products
Tips
You can buy tahini or sesame cream in whole food markets or organic shops.
RECIPE STEPS
1
In a bowl whisk the tahini, maple syrup, lemon zest, juice, and garlic to combine.
- 2 tbsp of tahini
- 1 tbsp of maple syrup
- 1 lemon
- 1 small garlic clove
2
Spiralize the beetroots using the SPAGHETTI cone. Cut into shorter lengths.
- 4 small raw beetroots
3
Serve on the salad leaves with the chickpeas; drizzle with the tahini dressing.
© Magimix
