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🍽️ Colorful Salad with Chickpeas, Beetroot, and Creamy Hummus Dressing

290 kcal · 30 min · 4 servings

Ingredients

• 1 handful parsley
• 240 g chickpeas (drained weight; can)
• 2 tbsp olive oil
• 1 tsp tahini
• 1 tbsp lemon juice
• 4 tbsp yogurt (1.5% fat) (80 g)
• salt
• pepper
• 2 romaine lettuce
• 1 spring onion
• 200 g cherry tomatoes
• 1 avocado
• 200 g beetroot (pre-cooked; vacuum-sealed)
• 20 g pecan nuts

Instructions

1. 1. Wash the parsley thoroughly.
2. 2. Shake the parsley dry.
3. 3. Pluck the parsley leaves from the stems.
4. 4. Finely chop the parsley leaves.
5. 5. Drain the chickpeas into a sieve.
6. 6. Rinse the chickpeas under cold water.
7. 7. Let the chickpeas drain well.
8. 8. Take 30 grams of the chickpeas for the dressing.
9. 9. Place the 30 grams of chickpeas, the olive oil, the chopped parsley, the tahini, the lemon juice, and the yogurt into a bowl.
10. 10. Blend the ingredients in the bowl until smooth.
11. 11. Add a little water gradually.
12. 12. Stir until the dressing has a liquid consistency.
13. 13. Season the dressing with salt and pepper.
14. 14. Remove any wilted leaves from the romaine lettuce.
15. 15. Wash the romaine lettuce thoroughly.
16. 16. Spin the romaine lettuce dry.
17. 17. Cut the romaine lettuce into bite-sized pieces.
18. 18. Remove the outer skin of the spring onions.
19. 19. Wash the spring onions.
20. 20. Slice the spring onions into thin rings.
21. 21. Wash the cherry tomatoes.
22. 22. Halve the cherry tomatoes.
23. 23. Halve the avocado lengthwise.
24. 24. Remove the pit of the avocado.
25. 25. Carefully lift the avocado flesh out of the skin.
26. 26. Slice the avocado flesh into strips.
27. 27. Drain the beetroot.
28. 28. Cut the beetroot into bite-sized pieces.
29. 29. Coarsely chop the pecans.
30. 30. Place the cut romaine lettuce into a large bowl.
31. 31. Add the cherry tomatoes to the bowl.
32. 32. Add the remaining chickpeas to the bowl.
33. 33. Add the spring onion rings to the bowl.
34. 34. Add the beetroot pieces to the bowl.
35. 35. Pour the hummus dressing over the salad.
36. 36. Toss all ingredients well together.
37. 37. Divide the salad among four plates.
38. 38. Garnish the salads with the avocado strips.
39. 39. Sprinkle the chopped pecans over the top.
40. 40. Serve the salad immediately.

Nutrition per serving

• kcal: 290
• Protein: 10 g · Fett/Fat: 18 g · Carbs: 22 g