Go Back
+ servings
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

Ingredients

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

Instructions

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.
Tried this recipe?Follow @levantinerecipes or tag #levantinerecipes