Balsamic Vinaigrette

• 1 shallot, finely diced
• 1½ tbsp Australian Vinegar Co. Balsamic Vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ cup olive oil
• Salt and pepper, to taste

Salad

• 225g beetroot, cooked and cut into wedges
• 2 x 400g cans chickpeas, drained and rinsed
• 2 tbsp cooking oil
• ¾ cup cooked freekeh
• 225g baby spinach
• ⅓ cup shelled pistachios
• 115g feta, crumbled

1. Make the vinaigrette

Combine the shallot, Australian Vinegar Co. Balsamic Vinegar, Dijon mustard and honey in a small bowl. Slowly whisk in the olive oil until combined. Season with salt and pepper.

2. Crisp the Chickpeas

Heat the cooking oil in a frying pan over medium-high heat. Add the chickpeas and cook for 5–7 minutes, stirring occasionally, until lightly golden and crisp. Season to taste.

3. Build the salad

Add the baby spinach, beetroot, freekeh and crispy chickpeas to a large serving bowl.

4. Dress and finish 

Drizzle over the balsamic vinaigrette and gently toss. Top with crumbled feta and pistachios.

5. Serve

Enjoy straight away as a fresh vegetarian meal or serve alongside your favourite protein.

Tip:

Got leftover chicken, lamb or another cooked protein in the fridge? Add it on top for an easy way to turn this salad into an even heartier meal.