Beetroot and Chickpea Salad - The Best Summer Salad
Beetroot and Chickpea Salad is the most refreshing summer salad. It is filling, hearty and packed with all the nutrition.
Ingredients
For the Salad Vinaigrette
- ¼ cup Balsamic Vinegar (aged, good quality)
- ½ cup Extra Virgin Olive Oil (good quality)
- 2 tbsp Fresh Lemon Juice
- 1 tsp Coconut sugar
- ½ tsp Coarsely ground black pepper
- 1 clove garlic, minced
- Salt (to taste)
For the Salad
- 2 small cooked/ steamed/ roasted beetroots (thin slices/ wedges)
- 2 cups cooked and drained chickpeas
- 1 small red onion finely sliced
- ¾ cup chopped cucumbers
- ½ cup cherry tomatoes (halved)
- ½ cup roughly chopped mint leaves
- ½ cup roughly chopped cilantro leaves
- ¼ cup feta cheese crumbs
Instructions
- Combine the olive oil, balsamic vinegar, coconut sugar, minced garlic, salt and pepper for the dressing in a glass jar with a lid and close the lid. Shake the jar well until the ingredients are well combined.
- In a mixing bowl, add everything for the salad except the feta. Give this a rough mix.
- When ready, drizzle 2-3 tablespoon of the dressing from the balsamic vinaigrette prepared earlier. Toss the salad well, cover and refrigerate for about 20 to 30 minutes.
- When ready to serve, mix in some feta cheese crumbs and transfer to a serving bowl.
- Serve immediately and enjoy !
Notes
- You may substitute coconut sugar with honey or date syrup.
- Feel free to add lettuce or any other salad leaves.
- Feel free to add any herb combination; some days I only add fresh basil and it is so good.
- Add cooked quinoa if you want this to be a full meal at lunch.
- The beetroots may be steamed/ pressure cooked/ roasted.