Beetroot and Chickpea Salad: A Healthy and Delicious Meal
This beetroot and chickpea salad is the ideal option if you’re searching for a colourful, nutrient-dense meal that mixes the earthy sweetness of beets with the creamy texture of chickpeas. It’s nutrient-dense, quick to cook, and works well as a main course or a side dish. This is how to achieve it:
Ingredients:
- 2 medium beetroots, cooked, peeled, and diced
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 small red onion, finely chopped
- A handful of fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional for extra flavor)
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Optional: 1 teaspoon of honey or agave syrup for a touch of sweetness
- Optional: 1/2 teaspoon ground cumin for added depth
Instructions:
- Prepare the Beetroots:
If using raw beetroots, roast them for 40–60 minutes, or until soft, at 400°F (200°C), wrapped in foil. After letting them cool, peel and cut them.
To save time, you may also use pre-cooked beetroots, which are readily available at most shops.
Combine salad ingredients:
Diced beetroot, washed chickpeas, minced red onion, and parsley should all be combined in a big mixing basin.
Sprinkle the feta cheese over the salad right away if you choose to add it.
Get the dressing ready:
Mix the olive oil, lemon juice, salt, and pepper in a small bowl. If you want a little sweetness in your dressing, add some honey or agave syrup. If using, stir in ground cumin.
Tailor the seasoning to your own preference.
Mix and Present:
After adding the dressing to the salad, gently mix to coat all of the ingredients.
To enable the flavours to mingle, let the salad rest for approximately ten minutes before serving.
Serve:
You may serve this salad cold or room temperature.
It’s a great side dish for grilled meats or a pleasant light meal all by itself.
Benefits to Nutrition: Beetroots Beetroots, which are rich in fibre, folate, and vitamin C, lower blood pressure and strengthen the heart.
Chickpeas: Chickpeas are a fantastic source of fibre and protein, and they also assist to control blood sugar and are good for the digestive system.
Lemon and olive oil: These two ingredients provide vitamin C and good fats that strengthen the immune system and improve skin health.
Advice: Adaptations: To give it a crunchier texture, add roasted nuts or seeds (such as pumpkin or sunflower).
Storage: This salad is a fantastic choice for meal prep since it keeps in the refrigerator for up to three days.
With its striking colours, this beetroot and chickpea salad is a visual feast for the eyes as well as a palate-pleasing blend of savoury and sweet flavours. Savour this filling, nutritious meal that tastes as good as it looks!