Beetroot and chickpea salad
Who doesn’t love a salad? Healthy, nutritious and a meal you can put together in no time?
This beetroot and chickpea salad is super delicious, nutritious and perfect for any lunch or dinner.
It’s packed with goodness and essential nutrients! Beetroot is a great source of fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. Plus chickpeas are full of protein, high in fibre and relatively low in calories.
Here’s the beetroot and chickpea salad recipe-
Ingredients
- 400g can baby beets, drained and quartered
- 400g can no-added salt chickpeas, drained and rinsed
- 1 medium red onion, sliced
- 100g (large handful) baby spinach leaves, washed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon mustard powder
- 1 clove garlic, crushed
- 100g low-fat feta, crumbled
- 2 tablespoons walnuts
- ground pepper, to taste
Method
- Place baby beets, chickpeas, onion and spinach leaves in a large bowl.
- In a small screw-top jar, add olive oil, vinegar, mustard and garlic and shake to combine to make dressing.
- Drizzle dressing over salad vegetables and toss to combine.
- Sprinkle with feta and walnuts and, season with black pepper and serve immediately.
Nutritional Information
| 304g | Quantity per serving | Quantity per 100g |
| Energy | 1341kJ | 441kJ |
| Protein | 16g | 5.3g |
| Fat, total | 14.5g | 4.8g |
| - Saturated | 3.4g | 1.6g |
| Carbohydrate | 25g | 8.2g |
| - Sugar | 12.2g | 4g |
| Fibre | 11g | 3.6g |
| Sodium | 588mg | 194mg |
"This work" by State of Queeensland (Queensland Health) is licensed under CC BY-ND 3.0