Beetroot & Chickpeas Salad with Burnt Garlic

I love the flavour of burnt garlic, the nuttiness it brings to any dish is fabulous and hence I am always thinking of how to incorporate it more in my food. Apart from the fried rice, noodles and soup and then one day I was like why not in a salad?

Beetroot & Chickpeas Salad with Burnt Garlic

This salad was born as a result of that, chick peas is a staple at home. I almost always have boiled chickpeas shoved in the fridge for turning into a quick curry or a filling salad meal quickly on the days when work is crazy and I don't have time to put together a detailed meal. I also make a roasted garlic & beetroot tart which turns out exceptionally good, so I tried to combine those flavours in a wholesome and healthy salad.

The results were brilliant, with N asking me to make this salad once a week. He is a big beetroot fan and usually reacts to most dishes which have beetroot in a similar fashion, so may be we should take his praise with a pinch of salt but I had served this salad to a group of friends who were home for lunch and they cursed me for making so less :)

Beetroot & Chickpeas Salad with Burnt Garlic

Though the salad is perfect as it is, I think addition of feta cheese cubes will work very well in this as well but unfortunately I did not have any at home that day and was too lazy to go drive a fair distance to buy some. Make this salad for a light and healthy lunch, dinner or evening snack and you will be making it again and again soon

I love the flavour of burnt garlic, the nuttiness it brings to any dish is fabulous and hence I am always thinking of how to incorporate it more in my food. Apart from the fried rice, noodles and soup and then one day I was like why not in a salad? This salad was born as a result of that, chick peas...

Beetroot & Chickpeas Salad with Burnt Garlic

Summary

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  • Coursesalad
  • Cuisineglobal vegetarian
  • Yield4 servings 4 serving
  • Cooking Time10 minutesPT0H10M
  • Preparation Time5 minutesPT0H5M
  • Total Time15 minutesPT0H15M

Ingredients

Boiled chickpeas
2 cups
Grated beetroot
1 cup
Garlic
6-7 pods
Olive oil
2 tbsps
Sumac
1 tsp
Lemon juice
1 tsp
Paprika powder
1/2 tsp
Salt
to taste
Coriander for garnish

Steps

  1. Heat oil in a small pan and add the garlic cloves in it whole. Sauté till the garlic turns brown in color while continuously stirring.
  2. Mix all the salad ingredients gently along with the burnt garlic, including the olive oil that the garlic was fried gently
  3. Let the salad stand for 30 minutes to absorb flavours and garnish with coriander and some more lime wedges before serving.
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