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    You are in: Home / Recipes / Chickpea Beetroot Salad Recipe
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    Chickpea Beetroot Salad

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 03, 2011

      Great salad! We loved the combination of the beets, feta cheese and apple. The parsley and dressing were perfect too. I would like to give you more than 5 stars as this was a really good salad. Creaminess from the feta and crunch from the granny smith apples that I used and tang from the beetroot. Photo also to be posted

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    • on August 06, 2013

      I Love beets, feta and chickpeas so how could I have gone wrong? Tasty good! Tarragon, lemon thyme, oregano and mint would have been a really nice addition along with the parsley. I also added more lemon juice. Onions are a must so don't omit them. I did add lots of black pepper and a touch of salt. Thanks for a tasty salad.The leftovers do produce a lovely red color. ;)

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    • on September 08, 2010

      I used fresh local beets and replaced feta with myzithra for a change. Fresh herb in the garden. Next time, I'll substitute part golden beets for the red ones to add more color. Reviewed for Veg Tag September.

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    • on July 15, 2010

      Nice no-cook lunch for a hot summer's day. I think the feta really pulled it all together nicely. I used red delicious apples, as that's all I had on hand, but I think it would be much better with granny smiths. Thanks for posting!

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    • on March 22, 2010

      DH enjoyed this salad for lunch. He did said that he would have enjoyed it more without the feta. Made for Everyday is a Holiday Tag

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    • on March 22, 2010

      One of the best salads I've made and tasted in ages. I used a 400g can of diced Golden Circle beetroot (Aussies) which I drained and gave a quick rinse (stops the beetroot "bleeding" all over everything else. I also used a 400g ish can of chickpeas as it's what I always buy. This salad is super quick to prepare and basically made from ingredients we always have on hand, it requires no cooking plus it got rave reviews from the family-what a winner.

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    • on February 15, 2010

      Loved all the textures and flavors in this salad. The crunch of the sweet apple and the salty sharpness of the feta are such a complement to the earth flavors of the chickpeas and beats. With the parsley and lemon giving it a fresh edge. Made using canned diced beats we do not have vacuum packed beats were I live. Also used raspberry balsamic vinegar instead of red wine vinegar. Thanks so much for the post.

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    Nutritional Facts for Chickpea Beetroot Salad

    Serving Size: 1 (189 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.5
     
    Calories from Fat 172
    55%
    Total Fat 19.1 g
    29%
    Saturated Fat 6.6 g
    33%
    Cholesterol 29.6 mg
    9%
    Sodium 569.2 mg
    23%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 5.2 g
    21%
    Sugars 14.0 g
    56%
    Protein 8.8 g
    17%

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