Salads

Beetroot and Chickpeas Salad

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 can chickpeas, 400 g
  • 3 medium beetroot, precooked
  • 1 spring onion (s) or shallot
  • 1 handful basil
  • 120 g feta cheese
  • olive oil
  • 0.5 ½ lemon (s), juice from it
  • pepper
Beetroot and Chickpeas Salad
Beetroot and Chickpeas Salad

Instructions

  1. Drain the chickpeas. Cut the beetroot into bite-sized pieces, finely chop the onion. Mix all ingredients in a bowl.
  2. The portion information applies to the salad as a side dish. As a main course, it is enough for two people.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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