Chickpea Beetroot Salad

This Chickpea Beetroot Salad is a refreshing, high-protein dish with Mediterranean flavors, perfect for lunch, side, or a main course.

Recipe Source Link:https://www.mygingergarlickitchen.com/chickpea-beetroot-salad/

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RECIPE INGREDIENTS

» For Chickpea Beetroot Salad

• 2 cups chopped lettuce
• 1 cup Roma or cherry tomatoes, halved
• 1 cup red onion, chopped
• 1 1/4 cups chopped cucumber
• 1 cup grated carrots
• 1 cup sliced red radish
• 1 1/2 cups cooked chickpeas
• 1 cup red bell peppers, diced
• 1/2 cup grated cooked beetroot
• 1 cup pomegranate pearls
• Sliced almonds for serving

» For the Dressing

• 1 cup Greek yogurt
• Salt, to taste
• 1 tablespoon mint powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 cup chopped cilantro
• Water, as needed

RECIPE INSTRUCTIONS

» Prepare the Dressing:

1. In a medium bowl, whisk together Greek yogurt, salt, mint powder, smoked paprika, cumin powder, black pepper, lemon juice, olive oil, minced garlic, and chopped cilantro. Mix until smooth and creamy. Add a splash of water to adjust the consistency. Set it aside.

» How to Make Chickpea Beetroot Salad

1. In a large salad bowl, layer the lettuce, roma/cherry tomatoes, red onion, cucumber, grated carrots, sliced red radish, cooked chickpeas, red bell peppers, and grated beetroot. Sprinkle the pomegranate pearls over the top.
2. Drizzle the prepared yogurt dressing over the salad. Gently toss to combine, ensuring the vegetables and chickpeas are evenly coated. Garnish with sliced almonds for added crunch. Serve the salad fresh and chilled as a main dish or as a side to your favorite main course.

RECIPE NOTES

1. For an added detox salad boost, you can add some freshly chopped spinach or kale to increase the greens and nutrient content.