Drain the chickpeas and give them a good rinse. Roast the seeds in a pan on medium heat until fragrant (no oil needed).
Chop the parsley, put it in a food processor or mortar. Add the lime zest, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until it's green and smooth.
Put the chickpeas into a bowl, add the the ‘parsley dip’. Give it a good toss ;), add some salt to taste, and get it on a plate.
Filet the orange (this video is cool, just slice the orange after you’ve peeled it), cut the beetroot into nice pieces and garnish the salad.
If you like, add some capers on top, throw on the seeds, and enjoy.
IF YOU LIKED THIS RECIPE: If chickpeas are your thing, then you’ve gotta check out this amazing chickpea and spinach recipe. If you’re hankering after some healthy fats then this avocado chickpea salad might be right up your alley!A big thanks to our man Jansen for this legendary salad. You need to open your restaurant soon, please!