This Roasted Beetroot & Chickpea salad is one of my favorite salad recipes to prepare and enjoy. Aside from roasting the beetroot, prep for this salad takes minimal effort. You can add any grain of your preference to this dish, whether it be couscous, bulgur wheat or quinoa. This salad has a variety of colors, textures and flavors makes for an appetizing end product. This is definitely one to try.
Roasted Beetroot & Chickpea Salad
Ingredients
1 beetroot (peeled)
1 medium sized onion (diced)
2 cloves garlic (finely chopped)
1 bundle parsley (finely chopped)
1 tin of channa/chickpeas (rinsed & drained)
1/2 cup couscous
3/4 tsp cumin or geera powder
3/4 tsp coriander powder
1/4 cup boiling water
2 tbsp olive oil
1 tsp lime juice
salt & black pepper (to taste)
Roasted Beetroot Method
Place beetroot in foil
Drizzle with oil then season with salt & black pepper
Roast in the oven at 400 degrees for 45 minutes to 1 hour
Allow to cool then cut into cubes
Couscous Method
Place couscous in a bowl with a lid
Add boiling water, olive oil, and lime juice
Season with coriander powder, cumin powder salt and black pepper to taste
Cover and allow to sit for 7 to 8 minutes
Salad Method
Add ingredients to a bowl
Drizzle with olive oil then season with salt and black pepper to taste
Toss then allow to sit for at least 10 minutes before enjoying