Beetroot and Chickpea Salad with Tahini Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- Roast the pumpkin seeds in a pan without fat and set aside.
- 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.
- 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.
- Mix the dressing with the salad, let it steep for at least 30 minutes and serve the salad sprinkled with the roasted pumpkin seeds.
- The amount is enough either for 2 servings as a main course or for 4 servings as a side dish.
- 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.
- Nutritional values p. Portion (as main course):
- Energy: 525 kcal / 2196 kJ
- Protein: 19.6 g
- Carbohydrates: 58.6 g
- Dietary fiber: 16.5 g
- Fat: 25.7 g
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