Chickpea and Beetroot Salad

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

Although you can use parboiled beetroot which is available from most supermarkets, we prefer working with fresh. This salad is inspired by beetroot kutta (a traditional Iraqi beetroot and lemon soup). The texture of the chickpeas and the sweetness of the beetroot make it a colourful and tasty salad on its own. At The Gate we often serve it with Baked Couscous Aubergine.

Ingredients

Method