Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Beetroot Salad with Chickpeas and Prunes
A vibrant and hearty plant-based salad featuring boiled beets, chickpeas, prunes, and a zesty dressing.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Soak the chickpeas for 12 hours, then cook for 40-60 minutes. Season with salt at the very end.
2
Boil or roast the beets, let them cool, peel, and dice.
3
Toss the beets with soy sauce, 1 tablespoon of oil, salt, pepper, and garlic.
4
Rinse the prunes, soak for 10 minutes, chop, and add to the beets.
5
Let the chickpeas cool, then toss with the remaining oil.
6
Dice the cucumbers, add them to the chickpeas, and pour in the lemon juice.
7
Combine both mixtures and toss gently.
8
Plate the salad and garnish with scallions.
Comments
Log in to leave a comment.
No comments yet. Be the first!