Chickpea and beetroot salad

An unlikely combination, you might think. But it works really well. Ideal for the hot summer we have in store! The tartness of the lemon juice in the dressing cuts through the sweetness of the beetroot and makes this a satisfying and healthy salad option!

Ingredients:

  1. Boiled chickpeas – 2 cups
  2. Parboiled beetroot – 1 large or 2 medium-sized
  3. Purple onion – 1

Salad dressing:

  1. Hot mustard – 2 tsp.
  2. Lemon juice 200 ml.
  3. Honey 50 ml.
  4. salt  to taste

Topping:

Feta cheese – 100 g.

Fresh mint leaves – a handful

Method:

  1. Peel and thinly slice the beetroot.
  2. Salt the chickpeas after they have been cooked.
  3. Make the salad dressing, whisking all the ingredients together.
  4. Thinly slice the onion, salt it and soak it in cold water.
  5. Now you just have to put the salad together.
  6. Take a large bowl. Add the chickpeas, beetroot slices, sliced onions and salad dressing and toss together.
  7. Refrigerate this for about half an hour. This allows the ingredients to get to ‘know’ each other.
  8. Top with crumbled feta cheese and serve.
  9. You can also add 2 tbsp. of fresh, chopped mint leaves. This gives the salad a great pizzaz!

Vegans  just need to omit the feta cheese.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s