In my opinion, dill isn’t included nearly as much in vegan dishes as it is meat and dairy ones. Is this because it traditionally compliments the flavours of fish, eggs and irrefutably, cream cheese? Possibly.
Well I’m bring it back and giving it the attention it deserves. Because guess what? It also pairs extremely well with all kinds of vegetables and legumes and is always finding its way into my salads, like this one!
Marrying chickpeas and dill together is no new concept (if you haven’t tried a ‘curried egg’ sandwich which mashes together chickpeas and dill, you haven’t lived!). This recipe adopts this flavour concept but sings an extra note of freshness from its tangy dill infused yogurt dressing and gives you an added earthy richness from the chickpeas, beetroot and kale.
This recipe will boost your fibre intake, provide a source of calcium, antioxidants and vitamins.
I hope you enjoy this salad as much as I do!
The recipe serves four.
Ingredients
1 1/2 tbsp of olive oil
3 medium beetroots
400g chickpeas, canned
1 bunch of fresh kale
4 radishes, thinly sliced
Dressing
150g of coconut yogurt
1 bunch of dill
Juice of half a lemon
A few fresh mint leaves
Method
First, turn your oven to moderate.
Next, peel and chop your beetroots into large chunks. Drizzle with olive oil, sprinkle over a little salt and pepper and place in the oven for roughly 40 minute or until cooked through. When the beetroot is close to cooked through, remove from the over, add torn kale leave on top of the beetroot (save yourself some dishes!) and bake for 5 minutes until kale softens slightly but retains a bright green colour (be careful not to turn to crispy chips). You beetroots will be nice and tender by this stage too.
Place the strained chickpeas on a separate baking tray, drizzle with a small amount of olive oil and toss through. Roast the chickpeas in the oven until golden and crunchy.
Next, thinly slice the radishes and set aside.
To prepare the dressing, finely slice the dill and add it to the yogurt. Then squeeze over half a lemon.
Select a salad bowl and add the kale, roasted beetroot, crunchy chickpeas, sliced radishes and cover with a generous layer of dill dressing.
Garnish with extra dill and mint and serve fresh!
Notes: this recipe keeps for up to 3 days in the fridge.
To keep the salad extra fresh and your beetroot and chickpeas nice and crisp, add the dill yogurt dressing only when ready to serve.
