Beetroot Chickpea Salad

5 from 3 votes

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

Course Salad

Cuisine Indian

Keyword beet salad, beetroot chickpea salad

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 478kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

3 medium beetroot boiled and diced, (about 2 cups)
1 ½ cup chickpeas boiled/canned
½ cup cucumber diced
¼ cup onion finely chopped
½ 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

Instructions

Prepare The Dressing

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

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

Nutrition