Cooking description:
Below I will give a step-by-step recipe on how to make a chickpea and beetroot salad. Arugula or kale can be used instead of spinach. From vegetables, you can additionally add fresh cucumber, radish and avocado. If you prepare beets and chickpeas in advance, then preparing a salad is very simple and quick. Great option for a lunchtime snack!
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Legumes / Beets / Chickpeas
Dish: Salads
Diet: Lean meals / Vegan dishes
Ingredients:
- Beets - 1 Piece (medium size)
- Chickpeas - 120 Grams (boiled or canned)
- Spinach - 1/2 Bunch
- Cherry Tomatoes - 5-8 Glasses
- Olive oil - 2 Tbsp. spoons
- Wine vinegar - 1 tbsp. the spoon
- Mustard - 1 Teaspoon
- Salt - To taste
- Ground black pepper - To taste
Servings: 1-2
How to make "Chickpea and Beetroot Salad"
Prepare all ingredients.
Bake the beets in foil at 200 degrees until soft. Then cool it down.
Wash and dry the spinach. Tear into pieces with your hands if necessary.
Cut the beets into cubes, cut the cherry tomatoes in half.
Add the chickpeas.
For dressing, combine olive oil, mustard and wine bite.
Season the salad, salt and pepper. Stir.
Chickpea and beetroot salad is ready, bon appetit!