Beetroot Chickpea And Feta Salad
How To Make Beetroot Chickpea and Feta Salad Recipe
Serves: 4
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 685 | 1,439 |
| Energy kcal | 164 | 344 |
| Fat | 7.4g | 15.5g |
| - of which saturates | 3.7g | 7.8g |
| - monosaturates | 2.3g | 4.8g |
| - polyunsaturates | 1.4g | 2.9g |
| Carbohydrates | 16.1g | 33.8g |
| - of which sugars | 2.9g | 6g |
| Fibre | 1.3g | 2.7g |
| Protein | 7.1g | 14.9g |
| Salt | 1.1g | 2.2g |
Allergens
Milk
Cereals Containing Gluten
Sulphites / Sulphur Dioxide
Ingredients
- 250g Beetroot
- 200g Chickpeas
- 200g Feta Cheese
- 150g Couscous
- 15g Fresh Mint
- 15ml Lime Juice
- 10ml Olive Oil
- 0.25ea Cucumber
Cooking Instructions
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.
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