Chickpea Beetroot Salad Recipes
CHICKPEA BEETROOT SALAD
This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer.
Provided by Lalaloula
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Comine beetroot, apple, onion, feta cheese, chickpeas and parsely in a big bowl.
- In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.
- Pour over veggies and combine. Allow flavours to blend for 20 minutes.
- Enjoy!
- Note: For a change you can also make this using mozarella cheese and fresh thyme.
ROASTED BEETROOT WITH ZA'ATAR, CHICKPEAS & HARISSA YOGURT
This light coating of Middle Eastern spice adds flavour to earthy roasted beetroot - a satisfying vegetarian supper for two
Provided by Jennifer Joyce
Categories Dinner, Lunch, Side dish, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Halve the beetroots. Or quarter them if you're using medium ones or bigger. Mix all the spices together. On a very large baking tray or 2 smaller ones, mix the chickpeas and beetroot with the oil. Season well with sea salt and sprinkle the spices over. Mix again. Roast for 30 mins or until crisp at the edges.
- While the vegetables are cooking, mix the lemon zest and juice and some salt with the yogurt. Swirl the harissa through and thickly spread onto a platter or shallow bowl. Top with the beetroot and chickpeas, and sprinkle with the chilli flakes and mint.
Nutrition Facts : Calories 493 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
TUNA, CHICKPEA, AND BEET SALAD
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
- Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.
Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g
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- Start with the marinated chickpeas. They need to sit for a minimum of 1 hour but can be left up to overnight or even a few days. To make them, place all the ingredients in a bowl or container, mix well, cover and place in the fridge.
- Preheat the oven to 425 F. Give the beets and carrots a quick wash and scrub (leave skins on) then rub each with a few drops of olive or avocado oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.
- Roast the carrots until they’re very tender and starting to bubble and brown, about 30-40 minutes, depending on size. Once roasted, either chop them up or serve whole on top of your salad. I like leaving them whole as they’re so tender you can easily chop with a fork while eating your salad.
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