Name: Beetroot and Chickpea Salad with Pink Dressing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 2 cups chickpeas soaked overnight; 450 g baby beetroot drained quartered reserve liquid; 1 cup spinach; 1 cucumber finely chopped; 1 Spanish onion finely chopped; 4 celery sticks chopped; 2 tbs mint chopped; 2 tbs parsley chopped; 1 cup goat's cheese crumbled optional; 2 lemons juiced; 3/4 cup chickpeas cooked; 1 garlic clove; 4 mint leaves; 1/4 cup olive oil; 1 tsp sugar; 1/4 cup canned beetroot reserve liquid

by stickyfingers Last updated on 07/09/2019

A healthy salad that can easily be served as a complete meal or just a colourful side dish. - stickyfingers

Ingredients

2 cups chickpeas soaked overnight
450 g baby beetroot drained quartered reserve liquid
1 cup spinach
1 cucumber finely chopped
1 Spanish onion finely chopped
4 celery sticks chopped
2 tbs mint chopped
2 tbs parsley chopped
1 cup goat's cheese crumbled optional

Dressing

2 lemons juiced
3/4 cup chickpeas cooked
1 garlic clove
4 mint leaves
1/4 cup olive oil
1 tsp sugar
1/4 cup canned beetroot reserve liquid

Method

Step 1

Cook the soaked chickpeas in plenty of water until tender.
Step 2

Set aside to cool and separate out ¾ cup of cooked chickpeas for the dressing.
Step 3

To assemble the salad, carefully layer spinach, drained and quartered beetroot, chickpeas, celery, onion and cucumber.
Step 4

To serve, pour dressing over the salad and sprinkle with the chopped mint, parsley and cheese.
Step 5

To make the dressing, put all ingredients into a small blender and combine.