Chickpea Beetroot Salad Recipes

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION

Roasted Beet Salad with Chickpeas and Red Onion image

Provided by Guy Fieri

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 350 degrees F.
Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

CHICKPEA BEETROOT SALAD

Chickpea Beetroot Salad image

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

Ingredients

600 g beetroots, cooked and diced (I use the vacuum packed ones)
1 small onion, finely sliced (leave this out if you dont like raw onion)
2 small apples, diced
200 g feta cheese, diced (low-fat is fine)
1 (250 g) can chickpeas, drained
1/2 bunch flat leaf parsley, minced
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 pinch sugar

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

Roasted beetroot with za'atar, chickpeas & harissa yogurt image

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

Ingredients

8 raw baby beetroots , or 4 medium, scrubbed (purple, yellow or a mixture of the two)
1 tbsp za'atar
1 tbsp sumac
1 tbsp ground cumin
400g can chickpeas , drained and rinsed
2 tbsp olive oil
1 tsp lemon zest
1 tsp lemon juice
200g Greek yogurt
1 tbsp harissa paste
1 tsp crushed red chilli flakes
mint leaves , roughly chopped, to serve

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

Tuna, Chickpea, and Beet Salad image

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

Ingredients

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 cans (5 ounces each) light tuna packed in water, drained and flaked
Coarse salt and freshly ground black pepper
1 head romaine lettuce, trimmed and cut into 1-inch wedges
3 ounces baby spinach (3 cups)
1 package (about 8 ounces) cooked beets, quartered
1 can (15.5 ounces) chickpeas, drained and rinsed
Crusty bread, toasted (optional)

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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