CHICKPEA BEET SALAD
This chickpea salad is fresh, colorful, and full of flavor. The creamy yogurt dressing ties everything together with a bright lemony flavor, while the beet and carrot add a natural sweetness. It’s quick to make, super satisfying, and perfect for lunch or as a side with any meal. It serves 1 large bowl (main course) or 2 side dishes.
Servings: 2
Ingredients
- 1 1/4 cups boiled chickpeas
- 1 cup grated red beet
- 1 cup grated carrot
- 1 cup chopped cucumber
- 1/2 bunch dill finely chopped
- 150 g soy yogurt (about 150 ml or 5.3 oz), or other unsweetened plant-based yogurt
- 1 tbsp Dijon mustard
- juice of 1 lemon or lime
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Make the dressing directly in the salad bowl by mixing yogurt, olive oil, lemon or lime juice, and Dijon mustard.
- Season with salt and pepper. Add the chickpeas, grated beet and carrot, chopped cucumber, and dill.
- Mix everything well until the salad is creamy and evenly coated.
- Serve right away or keep it in the fridge until you’re ready to eat.