Beetroot, chickpea and feta salad recipe

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Beetroot chickpea & feta salad
  • Rating: 5 stars
  • Cost per serving: £1.86
  • 2 Serves: 2

Place the couscous in a large bowl and cover with the boiling water (125ml/4½ fl oz). 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 hummus) into the couscous and serve.

Serving suggestion:

Beetroot Hummus: Put the rest of the beetroot mixture in a food processor and whizz until smooth. Eat with strips of wholemeal pitta bread, radishes, cucumber and carrot sticks.

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  • 100g couscous
  • 250g Tesco cooked Beetroot, diced
  • 400g (13oz) can chickpeas, drained and rinsed
  • 200g (7oz) pack feta cheese, diced
  • 30g (1oz) pack fresh mint, roughly chopped
  • juice of 1 lime
  • 2tsp olive oil
  • 6cm (2½in) piece cucumber, coarsely grated
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Each serving contains
  • Calories 320 16%
  • Sugar 7g 8%
  • Fat 12g 18%
  • Saturates 7g 35%
  • Salt 2g 34%
of an adult's Reference Intake amount. Find out more
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