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–+ servings
Quick Chickpeas and Roasted Beetroot Salad salata cu naut si sfecla coapta

Quick Chickpeas and Roasted Beetroot Salad

Salad lovers, this super quick chickpeas and roasted beetroot salad looks and tastes absolutely amazing. It comes together in just 15 minutes, no cooking required.
Prep Time 15 minutes
Total Time 15 minutes
Choose Serving Size 2

Ingredients 

  • 1 can boiled chickpeas 400g | 14 oz, drained and washed well in several waters
  • 8-10 Tbsp roasted beetroot cubed, from a jar
  • 3 green onions chopped
  • 4 radishes finely chopped
  • 2 red peppers finely chopped
  • parsley lots of it, finely chopped
  • ½ Tbsp pomegranate vinegar or any other type of vinegar, or lemon
  • 1 ½ Tbsp olive oil
  • pinch cumin
  • salt and pepper to taste

Instructions

  • The preparation is extremely simple. You just need a little patience to finely chop everything, then combine it all in a large bowl.
  • Make the dressing: 1 part pomegranate vinegar to 3 parts olive oil, plus salt, pepper, and cumin. Pour over the salad, toss well, and serve.

Notes

Serve immediately, or chill for up to 2 days in an airtight container in the fridge. The flavors deepen as it sits. Swap the pomegranate vinegar for lemon juice if you prefer a brighter, fresher dressing.