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Print Recipe
Salad with Beetroot and Chickpeas Recipe
This is a very tasty, hearty, healthy and bright salad. Even those who don't really like beets will definitely want to try it. I recommend adding red onions to the salad, it makes the salad unique, and chickpeas are perfectly combined with beets and other ingredients. And the fact that it is now fast makes this salad even more popular.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. The preparation of this salad begins with soaking chickpeas. Fill the chickpeas with water and leave to swell for 4-6 hours, and preferably overnight.
    The preparation of this salad begins with soaking chickpeas. Fill the chickpeas with water and leave to swell for 4-6 hours, and preferably overnight.
  2. Drain the water in which the chickpeas were soaked, pour in clean water and cook under the lid for 1 hour from the moment of boiling over low heat. Remove the resulting foam. Drain the water, cool the chickpeas.
    Drain the water in which the chickpeas were soaked, pour in clean water and cook under the lid for 1 hour from the moment of boiling over low heat. Remove the resulting foam. Drain the water, cool the chickpeas.
  3. Beets cut into cubes, onions-straws, cucumbers cut into rings, fresh parsley chop.
    Beets cut into cubes, onions-straws, cucumbers cut into rings, fresh parsley chop.
  4. Put beets, onions, cucumbers, chickpeas and parsley in a salad bowl. Prepare the dressing. Mix vegetable oil, mustard, salt, black pepper and lemon juice, mix everything well.
    Put beets, onions, cucumbers, chickpeas and parsley in a salad bowl. Prepare the dressing. Mix vegetable oil, mustard, salt, black pepper and lemon juice, mix everything well.
  5. Pour the dressing over the salad and mix it well. The salad is ready, bon appetit!
    Pour the dressing over the salad and mix it well. The salad is ready, bon appetit!

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