Description
A vibrant and nutritious salad with a Middle Eastern twist, featuring spiced yoghurt, chickpeas, and beetroot, perfect for a detox or as a side dish.
Ingredients
Units
Scale
- 1 beetroot (peeled and grated)
- 7 ounces (200g) canned chickpeas
- 4 Tablespoons plain yoghurt
- 1 red onion (thinly sliced)
- 1 Tablespoon ghee (or butter)
Instructions
- Peel and grate the beetroot.
- Thinly slice the red onion.
- In a pan, heat the ghee or butter and sauté the onion until soft.
- Add the chickpeas and beetroot to the pan and cook until heated through.
- Mix in the yoghurt and season with cumin, salt, and pepper to taste.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 20
- Fiber: 5
- Protein: 6