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Russian · Salads
Beetroot Salad with Chickpeas and Prunes
A hearty and wholesome plant-based salad combining sweet beets, spiced chickpeas, and tangy prunes.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Soak the chickpeas overnight, then cook for 40–60 minutes, adding salt at the end.
2
Boil or roast the beets, let them cool, peel, and dice. Toss with the soy sauce, 1 tablespoon of oil, salt, pepper, and crushed garlic.
3
Soak the prunes in warm water for 10 minutes, pat dry, cut into thin strips, and add to the beets.
4
Toss the chickpeas with the cucumbers, the remaining oil, and the lemon juice.
5
Combine both mixtures and mix well. Serve garnished with chopped green onions.
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