Beetroot and Chickpea Salad

Beetroot and Chickpea Salad


  1. Chickpeas 160 grams
  2. Beets 3 pieces (small size)
  3. Raisins 1 handful
  4. Arugula Salad 1 handful
  5. Balsamic vinegar 4 tablespoons
  6. Lemon juice 1 tablespoon
  7. Salt to taste
  8. Pepper to taste
  9. Caraway to taste
  10. Nuts (walnuts, pecans, peanuts) to taste
  • Main Ingredients
  • Portion 3-4


Salad bowl, pan, knife, board.


Step 1: prepare the beets.

Wash the beets, wrap each foil and bake in the oven, preheated to 200 degrees, during 1 - 1.5 hours. Check readiness with a toothpick.
Cooked beets are soft. Cool it and peel, and then cut into small cubes, like a vinaigrette.
Soak the raisins in boiling water for 15-20 minutes, then drain the water, and pour the raisins to the beets.

Step 2: prepare chickpeas.

Soak chickpeas in advance at night, and in the morning boil it in water with a pinch of salt and caraway seeds. It usually takes about an hour to cook.
By the way, you can also use canned chickpeas.
Pour the prepared chickpeas into a salad bowl for beets with raisins, add lemon juice, balsamic vinegar, salt and pepper. Pour oil and mix.

Step 3: mix the beet and chickpea salad.

Add chopped nuts to the salad, leaving a couple whole for decoration and mix again.
Rinse the arugula and either decorate the salad with it, or lay out a few leaves in each serving.

Step 4: serve beet and chickpea salad.

Beetroot and chickpea salad is a real find for the hostess. It is easy to cook in the winter, it is healthy and tasty. Suitable for any lunch or dinner.
Enjoy your meal!

Recipe Tips:

- You can decorate the finished salad with green onions or fresh parsley.