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by Monika

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Beetroot & Chickpeas Salad with Burnt Garlic

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.

 

Beetroot & Chickpeas Salad with Burnt Salad

 

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

Beetroot, Chickpeas and 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
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Salad
Cuisine global vegetarian
Servings 4 serving

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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