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–+ servings

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
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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

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