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Beetroot, chickpea and feta salad recipe

114 ratings

This easy salad comes together with a few pre-prepped ingredients, fresh herbs and dressing. The earthy flavour of beetroot is lifted with tangy feta and fragrant mint leaves, tossed with couscous and chickpeas for a filling and delicious meal. See method

Serves 2
15 mins to prepare
624 calories / serving
Vegetarian

Ingredients

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
2610kj
624kcal 31%
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

Method

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.
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 houmous) into the couscous and serve.

See more Vegetarian recipes