Description
A colorful and hearty salad made with earthy beetroot, protein-packed chickpeas, and fresh herbs. This quick, wholesome dish works as a light lunch, side salad, or part of a mezze spread.
Ingredients
Roasted Beetroot:
- 2 medium beetroots, roasted and diced
Chickpeas:
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
Other Ingredients:
- 1 small red onion, thinly sliced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- Salt and pepper, to taste
- Optional: ½ cup crumbled feta or goat cheese
Instructions
- Roast the Beetroots: Roast the beetroots at 200°C / 400°F for about 40 minutes until tender. Peel and dice once cool.
- Combine Ingredients: In a large bowl, combine roasted beetroot, chickpeas, onion, parsley, and mint.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
- Toss Salad: Pour dressing over the salad and toss gently.
- Top and Serve: Top with crumbled feta (if using) and serve chilled or at room temperature.
Notes
- For extra crunch, add toasted walnuts, pumpkin seeds, or sunflower seeds.
- Swap parsley and mint for coriander (cilantro) for a different flavor profile.
- Keeps well in the fridge for up to 2–3 days, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad, Side Dish
- Method: Roasting, Mixing
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 7g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 8mg
