Beetroot and Chickpea Salad

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Whether you roast/boil it whole, blend into a classic soup or drink as juice, beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants.

Ingredients

  • 400g cooked beets, quartered
  • 400g cooked chickpeas
  • 1 red onion, sliced
  • 100 gram (large handful) spinach leaves, washed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp mustard powder
  • 1 clove garlic, crushed.
  • 90g low-fat feta, crumbled
  • 2 tbsp walnuts
  • pinch of black pepper

Method

  1. Place beets, chickpeas onion and spinach leaves in a large bowl.
  2. In a small screw-top jar, add olive oil, vinegar, mustard and garlic and shake to combine to make dressing.
  3. Drizzle dressing over salad vegetables and toss to combine.
  4. Sprinkle with feta and walnuts and, season with black pepper and serve immediately.