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Beetroot, Butternut & Chickpea Salad


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

An earthy, sweet and wholesome salad.


  • 240g butternut, peeled and cut into cubes
  • 4 beetroot, peeled and cut into cubes
  • 150g chickpeas
  • 3 tsps olive oil
  • pinch of ground coriander
  • pinch of ground cumin
  • salt and pepper, to taste
  • 200g smoked chicken breast, sliced
  • 1 handful of rocket leaves
  • 1 lemon, zested and juiced
  • 50g feta cheese


Step 1

Preheat the oven to 200°C and line a baking tray with baking paper. Place the butternut beetroot, chickpeas, one teaspoon of oil, coriander, cumin, salt and pepper in a bowl and toss to combine. Transfer to the prepared baking tray. Cook the vegetables for 25-30 minutes or until tender. Set the vegetables aside to cool.

Step 2

Combine the rocket leaves, butternut, beetroot, chickpeas and chicken in a medium bowl.

Step 3

Whisk the remaining oil, lemon zest and juice together in a small bowl, drizzle over the salad and toss gently to combine.

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