Beetroot and Split Chickpea Salad

Beetroot and Split Chickpea Salad

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And doesn't this one looks like rainbow on a plate. No, of course not, but you can still see quite a few colours. Although not a recipe, coz this does not really need measures I will tell you what I did. 

🌼 Start with boiling a medium sized beetroot with the skin and head (so as not to wash the nutrition away) on to about 80-90% done. That depends entirely on you, you might prefer yours completely boiled. Add a handful of split chickpeas along with. Again depends on how much ratio of chickpeas and beetroot you prefer. 

🌼 Then toast a bit of white sesame seeds, and dessicated coconut, keep aside.

🌼 Once boiled, remove the skin and head from the beetroot, dice. And strain the chickpeas.

🌼 Heat a ( any oil you prefer)  little oil of your choice, splutter mustard seeds and curry leaves. Add a little onion/garlic/ginger if you want. Toss the beetroot and chickpeas. Add salt. Top with sesame seeds, dessicated coconut and some more curry leaves. Voilà