Yoghurt chickpea and beetroot salad
Enjoy a delicious Yoghurt Chickpea and Beetroot Salad bursting with fresh flavors and vibrant colors. This nutritious salad is a perfect balance of creamy yogurt, hearty chickpeas, and earthy beetroot. Perfect for a light and satisfying meal!
Ingredients:
- 1 beetroot (peeled and grated)
- 200g (200g) canned chickpeas
- 4 Tablespoons plain yoghurt
- 1 red onion (thinly sliced)
- 1 Tablespoon ghee (or butter)
- 3 shallots (finely chopped)
- 2 pinches ground black pepper
- salt (to taste)
- 4 Tablespoons malt vineger
- 3 teaspoons Cumin
- 1/2 Cup (100ml) chicken stock
- 2 Tablespoons Olive Oil
- 1 tsp dried chilli flakes
Instructions:
- Combine the grated beetroot, thinly sliced red onion, 1 tablespoon of olive oil, and season with salt and pepper in a bowl.
- Heat ghee in a pot over medium-high heat, cook shallots until golden, then add chickpeas. Fry for about 4 minutes, adding more ghee if needed.
- Pour in the stock, cumin, chili flakes, vinegar, salt, and pepper. Stir well.
- Reduce the heat to low and let it simmer until chickpeas slightly soften, about 20 minutes.
- Remove the pot from the heat and let it cool.
- After cooling, drain the chickpeas (reserve the liquid in a separate bowl). Combine chickpeas with yogurt and place in the middle of the beetroot and onions for presentation.
- Pour the reserved liquid over the beetroot. Drizzle olive oil over the yogurt and chickpeas.
Summary:
- Calories: 943 kcal
- Fat: 51 g
- Protein: 27 g
- Carbs: 104 g
- Potassium: 1647 mg
- Magnesium: 158 mg