Beetroot and Chickpea Salad Recipes

Beetroot is very good for you and this salad showcases its lovely sweet flavour.


3-4 beetroot, peeled, grated 
2 zucchini, ends trimmed, grated 
4-5 leaves silverbeet, stalks removed, leaves thinly sliced 
1⁄2 green cabbage, very thinly sliced 
1 carrot, peeled, grated 
400g can chickpeas, drained, rinsed
1⁄2 cup loosely packed flat-leafed parsley, leaves finely chopped 
4 tablespoons sunflower seeds (optional), toasted (or use any of your favourite toasted nuts)

Summer vinaigrette 

1⁄2 cup extra virgin olive oil 
1⁄4 cup freshly squeezed grapefruit or orange juice
handful mint leaves, finely chopped 
1⁄4 teaspoon freshly ground black pepper

Beetroot and Chickpea Salad Recipes


1. Put the beetroot, zucchini, silverbeet, cabbage and carrot in a large bowl. Toss gently to combine.

2. For the vinaigrette, combine all the ingredients in a jar with a tight-fitting lid and shake well to combine. 

3. Add 1/2 cup of the vinaigrette to the vegetables then add the chickpeas and parsley and toss to combine. 

4. Arrange the salad on a large flat platter and sprinkle with toasted sunflower seeds, if using, before serving.
Beetroot and Chickpea Salad Recipes 5 of 5

Post a Comment