Chickpea and Beet Salad

Name: Chickpea and Beet Salad
Yield: Serves 4
Ingredients: 170 g/6 oz/1 cup dried chickpeas/garbanzo beans; 170 g/6 oz/1 cup dried chickpeas/garbanzo beans; 2 beets/beetroots; 2 beets/beetroots; 4 tbsp lime juice; 75 g/2½ oz feta cheese, cubed; 1½ tsp salt; 4 tsp ground cumin; 1 tsp chili flakes, to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Spice Collector’s Cookbook

By Vina Patel

Published 2024

About

This quick and easy vegetarian salad is so refreshing. It offers a unique combination of sour and spicy and is packed with flavor. Every time I make this, it goes in a single sitting – with more than half consumed while making it!

Ingredients

170 g/6 oz/1 cup dried chickpeas/garbanzo beans
2

Vegetarian
Spicy
Gluten-free

Method

Soak the chickpeas overnight in 1.4 litres/48fl oz/6 cups of cold water. The next day, transfer the chickpeas and their soaking water to a deep pan. Bring to the boil and cook for 45 minutes–1 hour, or until the chickpeas are tender. Drain through a colander and set aside to cool.

You can either boil or roast the beets. To boil, put them into a deep pan with 960ml/24fl oz/4 cups of wate