Beetroot and roasted chickpea salad

Name: Beetroot and roasted chickpea salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 100g Boiled salad potatoes, wash, halved, with skin on; 100g cooked beetroot, drained & diced; 50g chickpea, rinse & drain; 25g red onion, peel & diced; 20g grated carrot, washed, peeled and diced; 80g cucumber, washed & diced; 20g red pepper, washed, deseeded & finely diced; 20g yellow pepper, washed, deseeded & finely diced; 100g mixed leaf salad, washed & dried; 2 sprays of oil spray; 5g piri piri seasoning; Lemon wedge; 5g chives, chopped

3 steps

Prep:15minCook:20min

Quick and easy colourful summer salad

Updated at: Thu, 17 Aug 2023 10:03:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories295 kcal (15%)

Total Fat12.5 g (18%)

Carbs40.3 g (15%)

Sugars9.6 g (11%)

Protein9 g (18%)

Sodium468 mg (23%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gsalad potatoes

Boiled, wash, halved, with skin on

100gbeetroot

cooked, drained & diced

50gchickpea

rinse & drain

25gred onion

peel & diced

20gcarrot

grated, washed, peeled and diced

80gcucumber

washed & diced

20gred pepper

washed, deseeded & finely diced

20gyellow pepper

washed, deseeded & finely diced

100gmixed leaf salad

washed & dried

2 spraysoil spray

5gpiri piri seasoning

lemon wedge

5gchives

chopped

Instructions

Step 1

Place potatoes whole in a small pot, cover with cold water and bring to boil. Cook for approximately 20 minutes or until tender, then drain and set aside to cool. Once cooled cut into halves.

Step 2

Place 50g of the chickpeas in an ovenproof container, coat the chickpeas with piri piri seasoning and add two spays of oil spray to cover. Place in the oven and roast for 10 minutes on 180m degrees. Once cooked, set aside to cool for 10-15 minutes.

Step 3

Add all the ingredients into a bowl, gently mix and allow to sit for 5 mins and then and serve.