Chickpea, Beetroot and Strawberry Summer Salad

 

summer salad

 

Have you ever thrown a few ‘odd’ ingredients together, crossed your fingers and hoped for the best?

That’s exactly what happened in our house last week…

I was so tired of making veggie this or veggie that, plus it was boiling hot that evening. I wanted to whip together something cool, refreshing and quick. Something that was just a little more exciting (and filling!) than a Greek salad.

That’s when I discovered a bowl of leftover chickpeas with lemon juice and a couple of strawberries in the fridge. I threw them together with a few other ingredients I could find and the result was this delicious summer salad.

 

What you’ll need:

  • A can of cool chickpeas (put them in the fridge for about an hour before using)
  • Lemon juice
  • Parsley
  • Salt & pepper
  • +/- 8 strawberries
  • 5 beetroot bulbs
  • Rosemary
  • Olive oil
  • 1 large red onion
  • Garlic
  • Feta cheese
  • Baby spinach leaves or rocket
  • Balsamic glaze (optional)

* I haven’t put quantities on all the ingredients because I just went with what I thought would work. This recipe doesn’t really require accurate quantities, just add in and taste until you’re happy with it! 🙂

 

Putting it all together:

 

  1. Peel and chop the beetroot. Place beetroot in a baking dish with a few tablespoons of olive oil and water, and season with rosemary, salt and pepper. (You can find the full recipe for roast beetroot here.) Place the beetroot in a preheated oven of 190°C for +/- 40 minutes or until slightly soft.
  2. While the beetroot is roasting, slice the red onion into thin slivers and lightly fry for a few minutes with a little garlic. Once cooked, set aside.
  3. Take the chickpeas out of the fridge and mix together with some lemon juice, parsley, salt and pepper.
  4. Chop the feta into small cubes and slice the strawberries.
  5. Arrange the spinach or rocket onto serving plates and pile the chickpeas, roast beetroot, strawberries and feta on top.
  6. Drizzle with balsamic glaze and enjoy!

 

Super easy!

This is a summer salad, but it really can be eaten anytime of the year. If you’re eating it in wintertime, simply leave out the step of putting the chickpeas in the fridge (you can even warm them up a little so that the feta cheese melts on top of the warm beetroot, onions and chickpeas!)

I might just take this one with to the family for Christmas this year!

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6 Replies to “Chickpea, Beetroot and Strawberry Summer Salad”

  1. Another delicious recipe!! You’re really good at these!!!
    Michelle Liew recently posted…Yuletide HumanityMy Profile

    1. Melanie Chisnall says: Reply

      Thank you Michelle! It’s just experimenting and touching wood it tastes good… luckily most of the time it does! 🙂

  2. melanie…this is so darn yummy and nutritious.

    I have gonna get those ingredients to make this salad!!

    thanks for sharing it with us 🙂
    ruchira recently posted…When Conditions Apply…My Profile

  3. Sounds so fun y when you say it’s so hot there:) lol. It’s freezing here!!

    The salad sounds awesome! And don’t you love when tossing things together works out so beautifully? That’s great!
    Kelly recently posted…Life of a Water Lily (Photos) – Wonderful WednesdayMy Profile

  4. Well my dear, it’s 18 degrees F right now and I’m not thinking salad for breakfast. LOL I’ll pass this along to Bev; I’m sure she will love it. Me, I’m a steak and potato kind of guy.

    I hope you are doing well, Mel. Have a great remainder of the week.

    bill

    1. Melanie Chisnall says: Reply

      Haha! I know you’re a meat and potatoes kind of guy, Bill, but thanks for stopping in anyway. I hope Bev gives it a try, sure you guys have all sorts of yummy stuff to throw in from your veggie garden. 🙂

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