Are you noticing a trend here on The Stiles Files?
I’ve been cooking! Oh, and not just that. I’ve been cooking with color. After watching a great documentary a few weeks back, this girl is starting to play around in the kitchen a lot more and just recently, I “turned up the beet” with this bright, tasty, and nutritious recipe. There are a variety of ways you can enjoy this dish, but my personal favorites are wrapped in butter lettuce or piled high on melba toast. Here, give it a try:
1 1/2 cups canned chickpeas, drained
1/3 cup beets, grated
2/3 cup beets, finely chopped
1/4 cup fresh lemon juice
Pinch of lemon zest
2-3 tablespoons roasted sunflower seeds
1 tablespoon tahini
1/4 teaspoon black pepper
Pinch of salt
Pinch of cayenne
1.) Drain and rinse your cooked chickpeas in hot water. Using hot water allows them to soften and easily be smashed with a fork.
2.) Add the chickpeas, lemon juice, and tahini into a large mixing bowl. Using a fork, smash the chickpeas until about 80% of them are mashed. You can leave a few beans whole for added texture.
3.) Add the grated and chopped beets and fold well. Sprinkle in the pepper, sunflower seeds, and pinch of salt to taste. If desired, add the pinch of cayenne.
4.) Serve right away or chill covered in the fridge until ready to dish onto salads or sandwiches.