🍽️ Protein Bowl with Chickpeas, Beetroot and Walnuts

Name: Protein Bowl with Chickpeas, Beetroot and Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Beetroot (pre-cooked); Sea salt; 350 g Chickpeas (from the jar); 0.5 bunch fresh Parsley; 100 g Walnuts; 4 tbsp Olive oil; Olive oil (for frying); 2 tbsp Aceto balsamico; 1 tsp ground Cumin; 1 Clove of garlic; 3 Spring onions; Pepper; fresh Lemon juice

869 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g Beetroot (pre-cooked)
Sea salt
350 g Chickpeas (from the jar)
0.5 bunch fresh Parsley
100 g Walnuts
4 tbsp Olive oil
Olive oil (for frying)
2 tbsp Aceto balsamico
1 tsp ground Cumin
1 Clove of garlic
3 Spring onions
Pepper
fresh Lemon juice

Instructions

1. Dice the beetroot and season with salt and pepper. Open the can of chickpeas, rinse them under cold water and let them drain well.
2. Slice the spring onions into thin rings. Roughly chop the garlic, parsley and walnut kernels.
3. Heat some olive oil in a pan. Sauté the garlic and spring onions briefly until soft. Then add the chickpeas and fry them briefly.
4. Whisk the remaining olive oil with balsamic vinegar and cumin. Finally season the sauce with salt and pepper.
5. Mix the beetroot, chickpeas and walnuts with the sauce. Sprinkle chopped walnuts and parsley on top and finish the dish with some fresh lemon juice.

Nutrition per serving

kcal: 869
Protein: 23 g · Fett/Fat: 65 g · Carbs: 48 g