Grilled Crostini with Celery Chickpea Salad & Roasted Beets
30 min
Vegan
7061
For 2 Portions
160 g
bread
160 g
chickpeas
60 ml
cassis/berry syrup
60 g
soy yogurt
10 g
parsley, fresh
10 g
tahini
4 stalk(s)
celery
2
beet, raw
4 tbsp
olive oil
2 tbsp
white balsamic vinegar
1 tsp
curry powder
1 tsp
cumin, ground
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash, peel, and cube beets.