This recipe is inspired from Middle Eastern salads that use boiled Chickpeas as a main ingredient for the salad. The combination of colors, flavors and textures in this dish is simply irresistible.

Why these Ingredients 

• Red Beets: These earthy and sweet root vegetables not only add a beautiful color to the salad but are also packed with essential nutrients like fiber, folate, and vitamin C. I used the ready boiled ones from Costco
• Boiled Garbanzo Beans (Chickpeas): Chickpeas are a fantastic source of protein and fiber. They have a nutty flavor and a firm texture that complements the softness of the beets. I cooked mine in the Instant pot, but you could use canned ones without compromising the taste too much
• Olive Oil: Used for sautéing, olive oil adds a rich, fruity flavor to the salad. It’s also known for its heart-healthy monounsaturated fats.
• Bay Leaf: This aromatic leaf is used to infuse the chickpeas with a subtle, herbal flavor during the cooking process.
• Shredded Coconut: Adding shredded fresh coconut gives the salad a hint of sweetness and a delightful texture.
• Red Onion: Red onions provide a sharp, tangy flavor that balances the sweetness of the beets and coconut.
• Cilantro: Fresh cilantro is used as a garnish, adding a burst of freshness and a hint of citrusy flavor.
• Lemon Juice: A squeeze of lemon juice at the end brightens up the salad and adds a zesty finish.

Steps to Prepare the Salad

1. Cook the Chickpeas: Soak the Chickpeas overnight and boil or use Instant pot to cook the chickpeas until they are tender. This usually takes about 45 minutes to an hour in a regular pot. Once cooked, drain and set them aside.
2. Prepare the Beets: While the chickpeas are cooking, peel and dice the red beets. Boil them until they are tender, which should take about 30 minutes. Drain and set aside.
3. Sauté the Ingredients: In a large pan, heat some olive oil over medium heat. Add bay leaf and sauté. 
4. Add Shredded Coconut: Sprinkle the shredded coconut over the mixture and stir well to combine. Add some more on top. You can find it in the frozen section of most grocery stores
5. Season and Garnish: Garnish with Red Onion slices, fresh cilantro and a generous squeeze of lemon juice.

Chickpeas and Red Beet Salad

Print Recipe

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 cup boiled garbanzo beans (chickpeas)
• 2 medium red beets (peeled and diced)
• 2 tablespoons olive oil
• 1 bay leaf
• ¹⁄₄ cup shredded coconut
• 1 small red onion, diced
• Fresh cilantro, for garnish
• Lemon juice, to taste
• Salt and pepper, to taste

Instructions

1. Boil the chickpeas until tender. Drain and set aside.
2. Peel and dice the red beets. Boil until tender. Drain and set aside.
3. In a large pan, heat olive oil over medium heat. Add bay leaf and sauté.
4. Add the cooked chickpeas and beets to the pan and stir well. Season with red chilli powder, coriander powder and pink salt. Sauté for 5 minutes and take off the flame and cool.
5. Garnish with shredded coconut, red onion slices, fresh cilantro and a squeeze of lemon juice.

Rate this recipe