This healthy beetroot chickpea salad is made with beets (boiled or roasted), chickpeas, cottage cheese (paneer), cucumber, red onion, and a tangy lemon vinaigrette.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Indian

Ingredients

  • 3 medium beetroot (boiled and diced, (about 2 cups))
  • 1 1/2 cup chickpeas (boiled/canned)
  • 1/2 cup cucumber (diced)
  • 1/4 cup onion (finely chopped)
  • 1/2 cup paneer (cubed)
  • 2 tablespoon coriander leaves

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoon lemon juice
  • 2 cloves garlic (minced)
  • 1 teaspoon roasted cumin powder
  • salt and black pepper (to taste)

Method

Prepare The Dressing

  1. In a small jar, add all the dressing ingredients like olive oil, lemon juice, minced garlic, roasted cumin powder, salt, and black pepper. Whisk to combine.

Assemble The Salad

  1. In a large mixing bowl, add all the salad ingredients like cooked beets, chickpeas, cucumber, onion, paneer, and coriander leaves.
  2. Drizzle the dressing over the salad ingredients. Toss well to combine.
  3. Top it with some sunflower seeds and serve immediately. Or cover and refrigerate until you are ready to serve. Enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.