Beetroot, chickpea and feta salad recipe

71 ratingsRate
  • Serves 2
  • 15 mins to prepare
  • 320 calories / serving
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Beetroot chickpea & feta salad

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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  • Ingredients

  • 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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  • Calories
    320
    16%
  • Sugar
    7g
    8%
  • Fat
    12g
    18%
  • Saturates
    7g
    35%
  • Salt
    2g
    34%
of an adult's Reference Intake daily amount.
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