Beetroot, Chickpea and Radish Salad
This Beetroot, Chickpea and Radish Salad is a fresh, colorful, and nutritious salad packed with plant-based protein, fiber, and vibrant flavors. Sweet beetroot, crunchy radishes, hearty chickpeas, and tangy sun-dried tomatoes are tossed with a creamy tahini and sumac dressing, then finished with a crunchy seed mix. Perfect as a light lunch, healthy dinner, or meal-prep salad.
Ingredients
Salad:
- 2 handfuls lettuce chopped
- 2 medium boiled or roasted beetroot cubed
- 1 cup radishes chopped
- 1 400g/14 oz can chickpeas, drained and rinsed
- ½ cup spring onion chopped
- 5-6 sun-dried tomatoes chopped
- 2 tbsp seed mix sunflower, pumpkin, and flax seeds
Dressing:
- 2 tbsp tahini
- 1 tbsp olive oil
- Juice of ½ lemon
- ½ tsp salt
- 1 tsp sumac
Instructions
- In a large salad bowl, combine the lettuce, beetroot, radishes, chickpeas, spring onion, and sun-dried tomatoes.
- In a small bowl, whisk together the tahini, olive oil, lemon juice, salt, and sumac until smooth. Add a little water if needed to thin the dressing.
- Pour the dressing over the salad and toss gently to coat.
- Sprinkle the seed mix over the top.
- Serve immediately and enjoy.