Beetroot Chickpea Salad
This beetroot, chickpea salad with homemade rye croutons is super delicious, nutritious and perfect for any lunch or dinner.
Ingredients
- 3 beetroot
- 4 slices rye bread
- 1 can chickpeas
- 1 small onion
- 1 bunch parsley
- 30 g vegan feta cheese
- 3 tbsp olive oil
- ½ lemon juice
- 1 tsp salt
- ½ tsp cumin
Instructions
- Peel and cut larger beets in half. Add them to a lined foil, drizzle with 1 tbsp olive , add salt and cumin. Wrap like a parcel and bake in the preheated 180C oven for about 1 hour.
- Cut the bread into cubes and drizzle with olive oil and salt. Bake in the oven for about 20 minutes until golden and crispy.
- When the beets are cooked slice them into desired pieces and add to a serving bowl.
- Add chickpeas, thinly sliced onion, parsley and croutons.
- Add crumbled feta cheese, squize lemon juice and some olive oil. Mix very well and serve it. Enjoy!