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Beetroot chickpea salad with yoghurt 🥕

Salad, Bowl & Wrap Recipes

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This beautiful beetroot salad with chickpeas, apple, nuts and yogurt is healthy and high in protein, fiber, vitamins and minerals. Super aromatic, refreshing with the taste of South Asia. So easy and yet so delicious!

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Spicy Beetroot Chickpea Salad with Yoghurt, a delicious vegetarian salad dish inspired by the taste of South East Asia. This beetroot salad is such a treat, but I’m not even sure I can call it a salad as it doesn’t contain any leafy greens that you would normally associate with salad. But since I can’t call it a dip or appetizer either, I use the term “salad”. It’s actually a meal in itself. All you need is some good crusty bread on the side and you will be perfectly satisfied. A healthy, filling and incredibly flavorful meal for lunch or dinner.

You can also enjoy beetroot chickpea salad with yoghurt as a starter with a sophisticated dinner or as a snack with crispbread, for example while watching TV.

Beetroot chickpea salad with yoghurt

Beetroot chickpea salad with yoghurt

What do you need?

Beetroot:

Beetroot or other turnips are super healthy root vegetables packed with vitamins and minerals. For the salad you need 3 to 4 medium-sized beets. It doesn’t matter whether it’s pre-cooked or fresh. Pre-cooked is of course quicker to process. In my opinion, freshness brings better colors to the plate after baking.

Chickpeas:

A can of cooked chickpeas is fine, but you can cook the chickpeas yourself if you prefer. To do this, you must soak the chickpeas in plenty of water for at least 12 hours and then boil them in fresh water until soft. Most package directions for dried chickpeas say to cook the chickpeas for just one hour. In my experience, chickpeas always take longer. Check the chickpeas and continue cooking if necessary until tender but not mushy.

Yogurt:

I’ve used low-fat Greek yogurt at 3.5% fat, but full-fat would be fine too. Both plain yogurt and Greek yogurt are excellent sources of protein, calcium and probiotics.

Beetroot chickpea salad with yoghurt

Beetroot chickpea salad with yoghurt

More Fresh Salad Recipes You May Love:

Mix up this Beetroot and Chickpea Salad. It’s really easy and goes well with grilled halloumi, in pita or flatbread. The flavorful winter salad, with warming spices, is rich in protein and color. Serve this yoghurt dish as a side dish or on its own with crusty flatbread.

Beetroot salad with chickpeas and yoghurt

DeliD.
This beautiful beetroot salad with chickpeas, apple, nuts and yogurt is healthy and high in protein, fiber, vitamins and minerals. Super aromatic, refreshing with the taste of South Asia. So easy and yet so delicious!
5 from 2 votes
Vorbereitung 15 mins
Zubereitung 5 mins
Course salad recipes
Cuisine Asia
Servings 4 portions
Calories 510 kcal

Equipment

Sieve*
Knife*
cutting board*
citrus press*

Ingredients
  

Instructions
 

  • Roast all dry spices (except salt and pepper) in a pan without adding fat until fragrant. Crush in a mortar or spice grinder.
  • Put yoghurt in a bowl. Mix in the spices, Dijon mustard, apple cider vinegar, peanut oil and maple syrup.
  • Dice the beetroot. About 1 x 1 cm.
  • Drain the chickpeas in a colander, rinse well and drain.
  • Peel onion and garlic. Finely dice onions. Finely grate the garlic.
  • Wash and core the apple and cut into small cubes. Mix with lemon juice.
  • Rinse and coarsely chop the parsley.
  • Roast the walnuts in a dry pan.
  • Add everything to the yoghurt sauce and mix. Season with salt and pepper.

Nährwerte

Serving: 1Port.Calories: 510kcalCarbohydrates: 49gProtein: 28gFat: 24g
Allergene milk, Mustard, nuts
Keyword asian salad, Beetroot salad, Chickpea salad, Salads with yogurt, vegetarian salads
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Pin this vegetarian beetroot and chickpea salad recipe on Pinterest to cook later

Beetroot chickpea salad with yoghurt

Beetroot chickpea salad with yoghurt

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DeliD.

Ich habe das Gefühl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke für all Eure Unterstützung, für den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafür!
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