beetroot salald with chickpeas

Beetroot salad with chickpeas and feta

The absolutely tastiest things are often easy and quick to prepare. When I don’t put sugar on my beetroot (yes, I really do and it’s delicious!), I like to make a beetroot salad out of it.

By the way, I like the small red beets not only because of their taste, they also allow me to play a really good trick on at least one person. Especially on Halloween this is very beneficial for me. But also whenever I feel like scaring my fellow people. You probably know what I mean: Beetroot really rubs off and you could think that you’ve stabbed yourself after preparing these little pieces. Never happened before, knock three times on wood; spit spit spit

Every beetroot salad always looks a little different, because I like to see what else I have in the fridge and then often spontaneously make something out of it. Recycling of leftovers par excellence! But there is one variant that I really enjoyed lately. I still had a few cooked chickpeas left over. So? That’s it. Put them in. Walnuts? Put ’em in. Feta? A friend of mine once said she thinks feta is the new ketchup: It has to be added to everything. And put it in too! A bit more mint and parsley, some carrot and the salad’s done. All that’s missing is the dressing.

I decided against a thin dressing with lemon and oil and conjured up a cream of yoghurt, tahini, lemon and some olive oil. The creamy texture really goes fantastically with beetroot, tender chickpeas and crunchy walnuts.

If you need another argument: the preparation takes a maximum of 20 minutes – if you are slow. 😉

Recipe for Beetroot salad with chickpeas and feta

beetroot salald with chickpeas

Beetroot salad with chickpeas

Quickly made and super tasty.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings


For the yoghurt tahini cream

  • 3 tbsp Yoghurt
  • 2 tbsp Tahini
  • 1 tbsp Olive oil
  • Salt, pepper

For the salad

  • 350 g Cooked beetroot
  • 150 g Cooked chickpeas
  • 100 g Feta
  • 1/2 Carrot
  • 1 Spring onion
  • 1 handful of Flat leaf parsley
  • 1 handful of Mint
  • 1 handful of Walnuts


For the yoghurt tahini cream

  • Mix all ingredients together to a cream and season with salt and pepper.

For the salad

  • Cut beetroot into slices.
  • Cut the spring onion into rings.
  • Roughly chop the walnuts.
  • Roughly chop the herbs – or leave the leaves whole.
  • Crumble the Feta.
  • Layer the salad. First the beetroot, chickpeas, herbs, onion etc.
  • Then roughly grate the carrot over the salad.
  • Zum Schluss Joghurt-Tahini-Creme in Klecksen auf den Salat geben.
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You also should try Taboulé and the Chickpea salad.

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