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Beetroot, chickpea and feta salad recipe

Beetroot, chickpea and feta salad recipe

114 ratings

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


  • 100g couscous
  • 250g cooked beetroot, diced
  • 1 x 400g can chickpeas, drained and rinsed
  • 200g pack feta cheese, diced
  • 30g pack fresh mint, roughly chopped
  • 1 lime, juiced
  • 2 tsp olive oil
  • 6cm piece cucumber, coarsely grated
If you don't have chickpeas, you can use any tinned bean in water

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 125ml boiling water. 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.

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