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Ingredients for making chickpea and beetroot salad
- Canned chickpeas 1 jar
- Red onion 1 piece (small)
- Tomato 1 piece
- Beets 1 piece (boiled or baked)
- Cucumber 1 piece
- Olive oil to taste
- Lemon juice to taste
- Salt to taste
- Pepper to taste
- Main ingredients: Onion, Cucumber, Tomato, Beetroot
- Serving 2 servings
Salad bowl, kitchen knife, cutting board, tablespoon.
Step 1: rinse the chickpeas.
Throw the chickpeas onto a sieve and rinse with cold water, then let the water drain.
Step 2: chop the vegetables.
Peel the onion and cut into half rings. And so that during cutting even the most vigorous onions do not pinch your eyes, moisten the knife with cold water. Thanks to this trick, you can not be afraid of tears.
Cut the tomato into cubes, and the cucumber into slices.
Beets can be baked by wrapping in foil and sending in preheated 180 degrees oven on 40-50 minutes, but you can boil it in water until soft. After sure, cool your beets, peel and cut into small cubes.
Pickled beets, by the way, are also suitable here. If someone makes preparations and has in stock a jar of pickled beets.
Step 3: mix and season the chickpea and beetroot salad.
Combine all the prepared ingredients in a salad bowl, pour lemon juice and vegetable oil on top. Sprinkle with salt, add pepper and mix well.
Step 4: serve the chickpea and beetroot salad.
Chickpea and beetroot salad is very tasty, especially for those who like such light and healthy vegetable dishes. Chickpeas will add a peculiar taste and satiety. Try a sure, amazing combination!
Enjoy your meal!
- Some housewives add feta cheese to this salad.