Beetroot and Chickpea Salad Recipe

Prepare part of the recipe the day before and the next day, make another delicious salad to enhance your menu.

Salad Ingredients

• 1 cup raw chickpeas
• 2 cooked beets
• 200 grams of cooked green beans (optional)
• 2 unpeeled mangoes, cut into cubes
• 1 cup thin coconut slices (optional)
• Cherry tomatoes
• Arugula to taste

Sauce Ingredients

• ½ cup (tea) olive oil
• ½ cup (tea) of water
• 1/3 cup lemon juice
• 1 teaspoon of salt

Sauce Preparation Method

Blend all ingredients in a blender and set aside.

Salad Preparation Method

1. The day before, soak the chickpeas in enough water to cover them.
2. The next day, change the water and heat the chickpeas in a pressure cooker for 30 minutes, counting from the moment the pressure starts.
3. Drain and reserve.
4. Add the beetroot and green beans.
5. When serving, mix all the ingredients in a salad bowl.
6. Place the sauce in a container and serve separately.

Mom Tips

Approximate yield of 8 servings.

Cook the beets with the skin on to preserve all the nutrients in the vegetable.

Beetroot fights anemia, strengthens the heart and also contains fiber, which regulates bowel function.

If you prefer, you can add chopped fried polenta, toast, cheese or even diced fruit to the salad.