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Rote Bete Salat mit Kichererbsen
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 149

Ingredients

For the yoghurt tahini cream

For the salad

  • 350 g cooked beet
  • 150 g cooked chickpeas
  • 100 g Feta
  • 1/2 Carrot
  • 1 Spring onion
  • 1 Handful Flat leaf parsley
  • 1 Handful Mint
  • 1 Handful Walnuts

Zubereitung

For the yoghurt tahini cream

  • Mix all the ingredients together to make a cream and season with salt and pepper.

For the salad

  • Cut the beetroot into slices.
  • Cut the spring onion into rings.
  • Coarsely chop the walnuts.
  • Roughly chop the herbs - or leave the leaves whole.
  • Crumble the feta.
  • Layer the salad. First the beetroot, chickpeas, herbs, onion etc.
  • Then roughly grate the carrot over the salad.
  • Finally, add yoghurt-tahini cream in blobs on top of the salad.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 149kcal | Carbohydrates: 16g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 464mg | Potassium: 394mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1477IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 1mg