Beetroot and Chickpea Salad with Tahini Dressing

Summary

Ingredients

For the salad:

• 500 g beetroot, cooked
• 400 g chickpeas (240 drained weiht per can)
• 1 medium apple (approx. 75 g)
• 0.5 ½ bunch spring onion (s)
• 0.5 ½ bunch parsley

For the dressing:

• 25 g tahini (white sesame mushrooms), without salt
• 1 tablespoon olive oil
• 50 ml water
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon rock salt
• 0.25 teaspoon ¼ cayenne pepper
• 1 teaspoon, heaped cumin

To sprinkle:

• 40 g pumpkin seeds

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Instructions

1. Roast the pumpkin seeds in a pan without fat and set aside.
2. Dice the apple with the skin and the beetroot. Cut the spring onions into rings. Roughly chop the parsley. Put everything with the drained chickpeas in a salad bowl and mix.
3. Mix the ingredients for the dressing well. This works very well with a hand blender. Alternatively, put all the ingredients in a screw-top jar and shake it vigorously closed.
4. Mix the dressing with the salad, let it steep for at least 30 minutes and serve the salad sprinkled with the roasted pumpkin seeds.
5. The amount is enough either for 2 servings as a main course or for 4 servings as a side dish.
6. The lettuce is a good source of protein and is rich in fiber, iron, magnesium and zinc. In addition, the salad is a vitamin bomb. It provides B vitamins (B1, B2, niacin, biotin, B6, folic acid) as well as vitamins A, E, C.
7. Nutritional values p. Portion (as main course):
8. Energy: 525 kcal / 2196 kJ
9. Protein: 19.6 g
10. Carbohydrates: 58.6 g
11. Dietary fiber: 16.5 g
12. Fat: 25.7 g