Recipes in the world of Flavilo

Beet and chickpea salad served with fresh arugula and toasted walnuts.

Beet and Chickpea Salad

The combination of beetroot and chickpeas is not only delicious but also incredibly nutritious. The natural sweetness of the beetroot harmonizes beautifully with the nutty character of the chickpeas and the peppery arugula. This salad is a perfect choice for a light yet satisfying meal, packed with protein, fiber, and antioxidants. The balsamic vinaigrette and toasted walnuts further enhance the flavor profile, making this dish not only healthy but truly delicious.

Prep Time 10 min
Preparation 25 min
Total 35 min
320 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 200 g cooked chickpeas
⭕ 150 g beetroot
⭕ 50 g arugula
⭕ 2 tbsp olive oil
⭕ 1 tbsp lemon juice
⭕ 1 tsp salt
⭕ pinch black pepper
⭕ 30 g toasted walnuts
⭕ 1 tsp balsamic vinegar
⭕ 1 bunch fresh parsley

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    Preparation Steps

    1

    Peel the beetroot, slice thinly or grate, then boil or roast at 400°F (200°C) for 25-30 minutes, or until tender.

    2

    In a bowl, combine the cooked chickpeas, arugula, and cooled beetroot.

    3

    In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and pepper for the dressing.

    4

    Pour the dressing over the salad and toss well to coat.

    5

    Garnish with toasted walnuts and freshly chopped parsley for extra flavor.