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Beetroot, chickpea and feta salad recipe
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118 ratings
Created by The Tesco Recipes team
This easy salad comes together with a few pre-prepped ingredients, fresh herbs and dressing. The earthy flavour of beetroot is lifted with tangy feta and fragrant mint leaves, tossed with couscous and chickpeas for a filling and delicious meal. See method
Ingredients
- 100g couscous
- 250g cooked beetroot, diced
- 1 x 400g can chickpeas, drained and rinsed
- 200g pack feta cheese, diced
- 30g pack fresh mint, roughly chopped
- 1 lime, juiced
- 2 tsp olive oil
- 6cm piece cucumber, coarsely grated
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
2610kj
624kcal
31%
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Fat
28g
39%
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Saturates
15g
73%
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Sugars
14g
15%
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Salt
4.7g
78%
of the reference intake
Carbohydrate 57.8g
Protein 30.9g
Fibre 10.6g
Method
- Place the couscous in a large bowl and cover with 125ml boiling water. Leave to absorb the liquid and cool completely, then fluff up with a fork.
- Mix together the beetroot, chickpeas, feta, mint, lime and olive oil. Chill until ready to serve.
- Stir in the cucumber and half of the beetroot salad mixture (keep the remaining half to make beetroot houmous) into the couscous and serve.
See more Vegetarian recipes