Beetroot, chickpea and feta salad recipe
Created by The Tesco Recipes team
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
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
Each serving contains
- Energy
- 2610kJ 624.0kcal
- Fat
- 28g
- Saturates
- 15g
- Salt
- 4.7g
- Sugars
- 14g
of the Reference intake
Carbohydrate 57.8gProtein 30.9gFibre 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
