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Vegan Potato, Beetroot and Chickpea Salad

Vegan Potato, Beetroot and Chickpea Salad

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3


A super simple, earthy, and filling 6-ingredient salad that is great on its own or as a side salad.


  • 2 medium beetroots
  • 4 medium waxy potatoes
  • ½ small red onion, cut into thin half-moons
  • 1 can / 400g chickpeas, drained and rinsed well*
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper, to taste


  1. Place the whole, unpeeled beetroots and potatoes in a small saucepan and fill with cold water enough to cover the vegetables. Cook on medium heat for around 25-30 minutes until a skewer goes through nicely but isn’t too soft. When they’ve finished cooking, place them under a cold running tap to stop the cooking process. Let it cool for around 3-5 minutes.
  2. Peel the beetroots and potatoes and cut them into thick slices.
  3. In a bowl, add the beetroot, potatoes, red onion, chickpeas, vinegar, oil, and seasoning. Toss well and serve.


This is 14.10 ounces.

  • Diet: Vegan

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