Vegan Chickpea Summer Salad

Roast seeds in a pan on medium heat until fragrant (no oil needed).

Put chopped parsley it in a food processor or mortar. Add lime zest, lime juice, garlic, hot sauce, olive oil, salt, pepper and blend it until green and smooth.

Put chickpeas into a bowl and add the the parsley mixture. Give it a good toss, add some salt to taste and transfer to a plate. Arrange orange segments and beetroot alongside chickpeas. If desired, add some capers on top. Garnish with roasted seeds and enjoy!