Beetroot and Chickpea Salad

A vibrant and healthy salad made with roasted beetroot and chickpeas, perfect as a light main course.

Ingredients:

• 500g beetroot, peeled and diced
• 400g canned chickpeas, rinsed and drained
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 50ml olive oil
• 30ml balsamic vinegar
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 200°C.
2. Toss the diced beetroot with olive oil, salt, and pepper on a baking tray.
3. Roast in the oven for about 25-30 minutes, or until tender.
4. In a large bowl, combine the roasted beetroot, chickpeas, red onion, and garlic.
5. In a small bowl, whisk together the balsamic vinegar, salt, and pepper.
6. Pour the dressing over the beetroot and chickpea mixture, mixing well to combine.
7. Garnish with fresh parsley before serving.

Summary:

• Calories: 350 kcal
• Fat: 15 g
• Protein: 12 g
• Carbs: 45 g
• Potassium: 800 mg
• Magnesium: 60 mg