Recipe of the week – Chickpea and beet salad

by • 09/29/2017

When it comes to eating chickpeas, most people immediately think of making hummus. While there’s no denying the taste of that creamy and delicious dip, you don’t need a food processor to enjoy your chickpeas! Sujata Din combines the savoury texture of these luscious legumes with the sweetness of beets for an all-round winner!



  • 1 cup boiled chickpeas
  • 2 medium-sized beet
  • 2 medium-sized tomatoes, sliced
  • ¼ cup feta cheese
  • 1 tbsp chopped parsley
  • 1 tbsp lemon juice
  • 1 tsp extra-virgin olive oil
  • 1 clove of garlic chopped finely
  • Sea salt and black pepper to taste



  1. Boil the beets for 3 to 4 minutes and once cooled, slice and layer in a plate.  Layer the tomatoes, chickpeas and crumbled feta cheese over the beet slices.
  2. Make a dressing by combining the lemon juice, extra-virgin olive oil, sea salt and black pepper.  Dress over the salad and garnish with parsley leaves. 
  3. If you can,  it’s best to boil your own chickpeas at home in batches.  For those who are short on time and want a healthy lunch, use the canned BPA-free ones.

If pitas and falafels are on the dinner menu for the night, adding this Middle Eastern-inspired salad will do the trick in complementing the main course. Chickpeas are also a great source for plant-based protein, so this salad is a great way to boost your protein intake for the day in vegan/vegetarian-friendly way!


by • 09/29/2017