Pancarlı Nohut Salatası | Turkish Beetroot and Chickpea Salad

Drain the chickpeas in a colander, rinse thoroughly under cold running water, and let drain well. Cut the pre-cooked beetroot into bite-sized, approx. 1 cm cubes.

Wash the spring onions and slice into fine rings. Wash the fresh parsley, mint, and dill, shake dry, pluck the leaves, and chop finely. Toast the walnut kernels in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant, then coarsely chop.

For the dressing, halve the lemon and squeeze out the juice. Peel the garlic and grate very finely or press. In a small bowl, vigorously whisk together the lemon juice, extra virgin olive oil, grated garlic, and ground cumin. Season to taste with fine table salt and freshly ground black pepper.