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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
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Salad
Cuisine global vegetarian
Servings 4 serving


  • 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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