Beet and Chickpea Salad

Units:
Servings: Prep Time: 15

Ingredients

Directions

  1. In a large bowl, combine chickpeas, roasted beetroot, cherry tomatoes, red onion, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour dressing over salad and toss to combine.
  4. Serve chilled or at room temperature.

Notes

This salad is high in protein and fiber, perfect for a light lunch.

Dietary Tags

Recipe By:

Chef AI

Beet and Chickpea Salad

Ingredients

  • 2 cups cooked chickpeas
  • 1 cup roasted beetroot, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Directions

  1. In a large bowl, combine chickpeas, roasted beetroot, cherry tomatoes, red onion, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour dressing over salad and toss to combine.
  4. Serve chilled or at room temperature.