Syrnyk
Boiled Beet and Chickpea Salad
Gather all ingredients to prepare an easy and refreshing salad. Make sure to have a pot for boiling and a mixing bowl ready.
Ingredients:
Prepare the Beets
Boil a pot of water and add the whole beets. Cook for about 30-40 minutes until they are fork-tender. Remove from water, let them cool, then peel and chop into bite-sized pieces.
Prep the Chickpeas
If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas, soak them overnight and cook until tender.
Combine Ingredients
In a mixing bowl, combine chopped beets, chickpeas, olive oil, fresh lemon juice, minced garlic, and chopped cilantro. Toss gently to mix well.
Enjoy!
Serve the salad chilled or at room temperature. Garnish with extra cilantro if desired. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts
| Total Fat4grams | 6.0% |
| Sodium200mg | 9.0% |
| Total Carbohydrates26grams | 9.0% |
| Fibers6grams | 19.0% |
| Total Sugars4grams | |
| Protein7grams | |
| Vitamin A40mcg | 5.0% |
| Vitamin C3mg | 4.0% |
| Folate110mcg | 28.0% |
| Calcium37mg | 4.0% |
| Iron1mg | 8.0% |
| Magnesium32mg | 8.0% |
| Phosphorus145mg | 21.0% |
| Potassium450mg | 10.0% |
| Zinc1mg | 11.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
