
By Kwayera & Ellouise Simpson
Beetroot and roasted chickpea salad
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
52
Low
Glycemic Load
20
High
Nutrition per serving
Calories193.8 kcal (10%)
Total Fat2.4 g (3%)
Carbs37.7 g (14%)
Sugars9.6 g (11%)
Protein9 g (18%)
Sodium356.5 mg (18%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

100gsalad potatoes
Boiled, wash, halved, with skin on

100gcooked beetroot
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.
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