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Beet Salad

5 from 1 vote
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Course: Salads
Cuisine: Western
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes
Servings: 2 -4 servings
Author: Be My Recipe

Ingredients

Salad Ingredients

  • 4 small pre-cooked beets 18 oz or 500 grams, drained
  • 1 can chickpeas/garbanzo beans 14 oz or 400 grams, drained and rinsed
  • 1 small jar of marinated artichokes 10oz or 280 grams jar, 6 oz or 170 grams when drained, drained
  • 6 oz 170 grams feta cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil or oil of choice
  • 1 tbsp finely chopped/minced parsley

Tahini Sauce/Salad Dressing

  • 4 tbsp tahini paste
  • 2 tbsp freshly squeezed lemon juice
  • 1 small garlic clove
  • 4 tbsp ice-cold water
  • 1/4 tsp of kosher salt

Instructions

  • To a non-stick pan, over medium heat, add 1 tbsp of olive oil and the chickpeas (garbanzo beans), salt, pepper, cumin, and garlic powder.
  • Toast the chickpeas and spices in the pan for about 5-6 minutes until toasted/browned to your preference.
  • Once the chickpeas are done, transfer them to a plate to cool down while working on the rest of the salad.
  • Chop the cooked beets, marinated artichokes, and feta into bite-sized pieces. You can also use crumbled feta.
  • Once the chickpeas have cooled down, combine all the ingredients in a large serving bowl.
  • Top with about 1/4 cup of tahini sauce and fresh parsley. Serve the remaining tahini sauce on the side so people can add more to their liking.

Notes