Beetroot and chickpea salad
Today I am in a mood for a salad. For those like me who love beetroot this is an easy, healthy and filling recipe for a lazy summer lunch. This also makes a perfect office lunch, that you don’t need to heat.
Beetroot is so good for you, full of antioxydants, folic acid, iron, zinc, magnesium, potassium, fiber, vitamin C and carbohydrates. It makes the perfect filling base for a salad, and let’s be honest, it’s much more fun than potatoes (pigmented pee is still a funny thing for me).
I add the chickpeas and feta cheese as a protein, carrots as the crunchy element, and olive oil as a healthy fat to make a balanced meal.
- Boiled chickpeas (or canned)
- Feta cheese
- Grated carrots
- Salt and pepper
- Half an orange
- white vinegar
- Olive oil
Boil the beetroot, let it cool and cut it into cubes… for the rest I am not going to show you how make a salad.
If you want a nice Instagram worthy plate though, toss the beetroot first so it won’t stain the rest of the ingredients. Add the carrots, chickpeas, feta cheese and cilantro at the end, than pour the dressing.
For the dressing I don’t have the measurements, I just make sure to mix it well until it becomes a little bit creamy. Orange and beetroot is a very good marriage.
xo xo Dalal