Published on 20th January 2020


Nicola Moore, nutritional therapist and educator | Instagram: @nicolamoorenutrition W:

This delicious recipe from Nicola Moore makes for a delicious and healthy lunch – whether you’re taking part in Veganuary this month, or not.

Nicola says: “This is a vegetarian dish, but it’s also very nice with torn roast chicken running through it, or with thin slices of roast beef.”


  • 1 tbsp of olive oil
  • 1 tin of chickpeas, drained and rinsed
  • ½ a red onion, diced
  • 1 beetroot, diced (Nicola says: “I used pre-cooked beetroot from the supermarket.”)
  • 2-4 garlic cloves in their skins (amount depends on personal preference)
  • The leaves from a sprig of rosemary
  • A handful of fresh parsley, chopped
  • A handful of rocket leaves
  • Plenty of salt and pepper


  1. Pre-heat the oven at 180C.
  2. Place the chickpeas, red onion, beetroot and garlic into a baking tray then add the olive oil and plenty of salt and pepper and mix everything together well.
  3. Place in the middle of the oven and bake for 30-40 mins, stirring occasionally to prevent the onion from drying out and blackening.
  4. After 40 mins or so the chickpeas should have crisped up fairly well. At this point, stir in the rosemary leaves and cook for another 5-10 mins or until the rosemary has softened, but not burnt.
  5. Remove the baking tray from the oven, then stir the chopped parsley and rocket into the hot dish, allowing their leaves to soften slightly. Check the flavour and add more salt and black pepper if required.
  6. Serve and eat immediately.