Beetroot & chickpeas salad with burnt garlic come together in a spectacular and delicious salad. This is one salad you will be making every week once you have tried. And ready in 15 minutes if you pre-boil the chickpeas!
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? Hence was born this beetroot & chickpeas salad with burnt garlic.
This salad was born as a result of the fact that chick peas are 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 🙂
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!
Beetroot & Chickpeas Salad with Burnt Garlic
- 2 cups chickpeas boiled
- 1 cup beetroot grated
- 6 - 7 pods garlic
- 2 tbsps olive oil
- 1 tsp sumac
- 1 tsp lemon juice
- 1/2 tsp paprika powder
- to taste salt
- coriander for garnish
- Heat oil in a small pan and add the garlic cloves in it whole. Saute till the garlic turns brown in color while continuously stirring.
- Mix all the salad ingredients gently along with the burnt garlic, including the olive oil that the garlic was fried in.
- 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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