When I want something quick that satisfies my hunger while still being fresh, this salad with chickpeas, beets, and onions is one of the first things that comes to mind. I first tried it one evening when I had nothing prepared and discovered that these basic ingredients can be combined with little effort. It’s the kind of recipe I’ve never bothered to weigh or time, but it always works for both lunch and dinner.
Quick Info
Total time: about 15 minutes
Preparation time: 15 minutes
Cooking/baking time: none required
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, no cooking, suitable for busy days or light dinners
Ingredients
1 can of chickpeas (usually 400 g, drained)
1 small red onion
1 tomato
2 pieces of cooked or roasted beets (not raw)
1 cucumber (can be one larger or two smaller)
olive oil
lemon juice
salt and pepper to taste
Instructions
1. Drain the canned chickpeas and rinse them well under cold water. Let them drain for a few minutes.
2. Dice the tomato into bite-sized pieces. They don’t have to be perfect; just make sure they don’t get too squished when mixing.
3. Slice the red onion into thin strips. If you want a milder flavor, you can rinse it quickly under cold water.
4. Cut the cucumber into rounds. Set aside a few for garnish if you want a neater presentation at the end.
5. Cut the beets into slices or cubes, about the size of the tomato pieces. If the beets are pre-cooked, just drain and chop them. Be careful not to mix too vigorously to avoid coloring everything.
6. Place all the ingredients in a bowl. Add salt, pepper, a drizzle of olive oil, and squeeze lemon juice to taste.
7. Gently mix so you don’t crush the vegetables. Garnish with the reserved cucumber slices.
8. Serve immediately, as it’s best fresh.
Why I Make This Recipe Often
This is a salad I prepare when I don’t have time to cook something complicated. Chickpeas and beets are filling and combine easily. It’s also great if you have leftover cooked beets or want to use up vegetables in the fridge before they go bad.
Tips and Variations
Tips
If using canned beets, rinse them lightly so they’re not too sour.
You can adjust the amount of lemon or oil to your taste; the salad is not very picky.
If you want the onion to be less pungent, let it sit in cold water for a few minutes.
Substitutions
Canned chickpeas can be replaced with homemade boiled chickpeas if you have them.
Beets can be substituted with roasted beets if you prefer that texture.
Red onion can be swapped for white onion if you don’t have any, but the flavor will be slightly different.
You can add a few parsley leaves if you like.
Variations
If you want, you can also add some bell pepper or sliced olives.
Sometimes I add pumpkin or sunflower seeds for texture, but they’re not essential.
For a tangier taste, add a bit of vinegar instead of lemon.
Serving Ideas
It can be served as a quick lunch, a cold snack, or even as a side dish with meat or fish.
It’s great for a picnic or at the office if you pack it in a sealed container.
I also sometimes use it as a filling for wraps or sandwiches.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, if you have time to boil them first. Dried chickpeas need to be soaked for a few hours and then cooked until soft.
If I don’t have cooked beets, can I use raw ones?
I don’t recommend using raw beets in this salad, as they are hard and the flavor is different. Cooked or roasted beets have the right texture and taste for this dish.
How much lemon juice should I add?
Juice from half a lemon, about 1-2 tablespoons, but taste as you go. You can add more or less depending on your preference.
Can I add other vegetables?
The salad is quite flexible. You can add peppers, olives, or leafy greens, but it’s not mandatory.
What kind of beets should I use if I have a choice?
Plain boiled or oven-roasted beets, without vinegar or preservatives, are the best choice. Pickled beets will change the flavor of the salad.
Nutritional Values
Estimate for one serving (out of 3): approximately 180-220 kcal, 7-9 g protein, 6-8 g fat (depending on oil), 28-35 g carbohydrates, around 7 g fiber.
Calories are estimated and may vary based on the size of the vegetables and how much oil you use.
Chickpeas provide protein and fiber, while beets, tomatoes, and cucumbers add vitamins and minerals.
Storage and Reheating
The salad can be stored in the refrigerator in a covered container for up to 24 hours. After that, the vegetables lose their texture, and the colors may blend, especially due to the beets. It’s not suitable for reheating; it’s best served cold. If you want to make it in advance, you can keep the chopped ingredients separate and mix them just before serving.
Quick Info
Total time: about 15 minutes
Preparation time: 15 minutes
Cooking/baking time: none required
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, no cooking, suitable for busy days or light dinners
Ingredients
1 can of chickpeas (usually 400 g, drained)
1 small red onion
1 tomato
2 pieces of cooked or roasted beets (not raw)
1 cucumber (can be one larger or two smaller)
olive oil
lemon juice
salt and pepper to taste
Instructions
1. Drain the canned chickpeas and rinse them well under cold water. Let them drain for a few minutes.
2. Dice the tomato into bite-sized pieces. They don’t have to be perfect; just make sure they don’t get too squished when mixing.
3. Slice the red onion into thin strips. If you want a milder flavor, you can rinse it quickly under cold water.
4. Cut the cucumber into rounds. Set aside a few for garnish if you want a neater presentation at the end.
5. Cut the beets into slices or cubes, about the size of the tomato pieces. If the beets are pre-cooked, just drain and chop them. Be careful not to mix too vigorously to avoid coloring everything.
6. Place all the ingredients in a bowl. Add salt, pepper, a drizzle of olive oil, and squeeze lemon juice to taste.
7. Gently mix so you don’t crush the vegetables. Garnish with the reserved cucumber slices.
8. Serve immediately, as it’s best fresh.
Why I Make This Recipe Often
This is a salad I prepare when I don’t have time to cook something complicated. Chickpeas and beets are filling and combine easily. It’s also great if you have leftover cooked beets or want to use up vegetables in the fridge before they go bad.
Tips and Variations
Tips
If using canned beets, rinse them lightly so they’re not too sour.
You can adjust the amount of lemon or oil to your taste; the salad is not very picky.
If you want the onion to be less pungent, let it sit in cold water for a few minutes.
Substitutions
Canned chickpeas can be replaced with homemade boiled chickpeas if you have them.
Beets can be substituted with roasted beets if you prefer that texture.
Red onion can be swapped for white onion if you don’t have any, but the flavor will be slightly different.
You can add a few parsley leaves if you like.
Variations
If you want, you can also add some bell pepper or sliced olives.
Sometimes I add pumpkin or sunflower seeds for texture, but they’re not essential.
For a tangier taste, add a bit of vinegar instead of lemon.
Serving Ideas
It can be served as a quick lunch, a cold snack, or even as a side dish with meat or fish.
It’s great for a picnic or at the office if you pack it in a sealed container.
I also sometimes use it as a filling for wraps or sandwiches.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, if you have time to boil them first. Dried chickpeas need to be soaked for a few hours and then cooked until soft.
If I don’t have cooked beets, can I use raw ones?
I don’t recommend using raw beets in this salad, as they are hard and the flavor is different. Cooked or roasted beets have the right texture and taste for this dish.
How much lemon juice should I add?
Juice from half a lemon, about 1-2 tablespoons, but taste as you go. You can add more or less depending on your preference.
Can I add other vegetables?
The salad is quite flexible. You can add peppers, olives, or leafy greens, but it’s not mandatory.
What kind of beets should I use if I have a choice?
Plain boiled or oven-roasted beets, without vinegar or preservatives, are the best choice. Pickled beets will change the flavor of the salad.
Nutritional Values
Estimate for one serving (out of 3): approximately 180-220 kcal, 7-9 g protein, 6-8 g fat (depending on oil), 28-35 g carbohydrates, around 7 g fiber.
Calories are estimated and may vary based on the size of the vegetables and how much oil you use.
Chickpeas provide protein and fiber, while beets, tomatoes, and cucumbers add vitamins and minerals.
Storage and Reheating
The salad can be stored in the refrigerator in a covered container for up to 24 hours. After that, the vegetables lose their texture, and the colors may blend, especially due to the beets. It’s not suitable for reheating; it’s best served cold. If you want to make it in advance, you can keep the chopped ingredients separate and mix them just before serving.