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
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