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Chickpea and Beet greens warm toss-up

One more in our 'beans and greens' offerings - this warm salad is perfect for picnics, as a filling for a nutritious sandwich or rolled into a pita bread.
Cook Time30 mins
Soaking the chickpeas overnight8 hrs
Course: Salad, Side Dish
Cuisine: Fusion
Servings: 4


  • 2 cups Chickpeas soaked overnight
  • 2 cups Beet greens chopped finely
  • 1 Habanero chopped
  • 1 Lemon juiced
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 2 tbsps Olive oil
  • 1 tsp Chaat powder or black salt
  • Cilantro (coriander leaves) chopped
  • Salt to taste


  • Take a large frying pan, add olive oil and fry the cumin and fennel seeds until golden brown
  • Add the chickpeas, chopped habanero, chopped cilantro and chaat powder and toss on high heat until the chickpeas roasted and almost done
  • Add the beet greens and season with salt, toss until the greens have wilted
  • Add the lemon juice and mix well
  • Serve warm as a side salad or wrapped in pita bread