If you’re looking for a vibrant, nutritious dish that combines the earthy sweetness of beetroot with the creamy texture of chickpeas, this beetroot and chickpea salad is the perfect choice. It’s easy to prepare, packed with nutrients, and can be served as a standalone meal or a side dish. Here’s how to make it:

Ingredients:

• 2 medium beetroots, cooked, peeled, and diced

• 1 can (15 oz) of chickpeas, drained and rinsed

• 1 small red onion, finely chopped

• A handful of fresh parsley, chopped

• 1/4 cup feta cheese, crumbled (optional for extra flavor)

• 2 tablespoons olive oil

• Juice of 1 lemon

• Salt and pepper, to taste

• Optional: 1 teaspoon of honey or agave syrup for a touch of sweetness

• Optional: 1/2 teaspoon ground cumin for added depth

Instructions:

1. Prepare the Beetroots:

   • If using raw beetroots, wrap them in foil and roast in a preheated oven at 400°F (200°C) for about 40-60 minutes, or until tender. Allow them to cool, then peel and dice.

   • Alternatively, you can use pre-cooked beetroots available in most supermarkets to save time.

2. Mix Salad Ingredients:

   • In a large mixing bowl, combine the diced beetroots, rinsed chickpeas, chopped red onion, and parsley.

   • If you’re adding feta cheese, sprinkle it over the salad now.

3. Prepare the Dressing:

   • In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Add honey or agave syrup if you like your dressing slightly sweet. Mix in ground cumin if using.

   • Adjust the seasoning according to your taste.

4. Combine and Serve:

   • Pour the dressing over the salad and toss gently to coat all the ingredients evenly.

   • Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

5. Serve:

   • This salad can be served chilled or at room temperature.

   • It pairs wonderfully with grilled meats or can be enjoyed on its own as a light, satisfying lunch.

Nutritional Benefits:

• Beetroots: High in fiber, folate, and vitamin C, beetroots help reduce blood pressure and improve heart health.

• Chickpeas: A great source of protein and fiber, chickpeas are excellent for digestive health and help regulate blood sugar levels.

• Olive Oil and Lemon: Provide healthy fats and vitamin C, enhancing skin health and boosting the immune system.

Tips:

• Variations: Add roasted nuts or seeds (like sunflower or pumpkin) for a crunchy texture.

• Storage: This salad can be stored in the refrigerator for up to 3 days, making it a great option for meal prep.

This beetroot and chickpea salad is not only a feast for the eyes with its vibrant colors but also a treat for the palate with its mixture of sweet and savory flavors. Enjoy this hearty, healthy dish that’s as nourishing as it is delicious!