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🥗 Colorful Beetroot and Chickpea Salad

250 kcal · 30 min · 4 servings

Ingredients

• 300 g chickpeas (cooked)
• 4 handfuls mixed leaf salad (also baby leaf salad)
• 800 g beetroot (preferably small bulbs)
• salt
• pepper (freshly ground)
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• olive oil (extra virgin)
• lemon juice

Instructions

1. 1. Thoroughly wash the beetroot bulbs.
2. 2. Peel the bulbs completely.
3. 3. Fill a pot with water and add some salt.
4. 4. Bring the water to a boil.
5. 5. Add the peeled beetroot to the boiling water.
6. 6. Cook the beetroot for 20 to 30 minutes until tender.
7. 7. Cut large bulbs in half or quarters before cooking if necessary.
8. 8. Drain the water.
9. 9. Let the beetroot cool down completely.
10. 10. Cut the cooled beetroot into bite-sized pieces.
11. 11. Take a can of chickpeas and let them drain.
12. 12. Add the chickpeas to the beetroot.
13. 13. Add 4 to 5 tablespoons of olive oil.
14. 14. Add 2 to 3 tablespoons of lemon juice.
15. 15. Season the mixture with salt to taste.
16. 16. Season the mixture with pepper to taste.
17. 17. Add mustard seeds.
18. 18. Add coriander seeds.
19. 19. Lightly crush the mustard seeds and coriander seeds in a mortar to break them.
20. 20. Mix all ingredients well together.
21. 21. Let the salad marinate for approx. 10 minutes.
22. 22. Taste the salad again after 10 minutes.
23. 23. Wash the salad leaves thoroughly.
24. 24. Spin the salad leaves dry.
25. 25. Distribute the salad leaves onto 4 plates.
26. 26. Place the beetroot-chickpea mixture on top of the salad beds.
27. 27. Serve the salad with fresh white bread.

Nutrition per serving

• kcal: 250
• Protein: 9 g · Fett/Fat: 10 g · Carbs: 30 g