Beetroot, chickpea and feta salad

Beetroot, chickpea and feta salad recipe

77 ratings

See method

  • Serves 2
  • 15 mins to prepare
  • 624 calories / serving


  • 100g couscous
  • 250g 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

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    15g 73%
  • Sugars

    14g 15%
  • Salt

    4.7g 78%

of the reference intake
Carbohydrate 57.8g Protein 30.9g Fibre 10.6g


  1. 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.
  2. Mix together the beetroot, chickpeas, feta, mint, lime and olive oil. Chill until ready to serve.
  3. Stir in the cucumber and half of the beetroot salad mixture (keep the remaining half to make beetroot houmous) into the couscous and serve.

Serving suggestion:

Beetroot houmous: 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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