Beet Tabbouleh Salad with Egg and Chickpeas

Beet Tabbouleh Salad with Egg and Chickpeas
Beet Tabbouleh Salad with Egg and Chickpeas
Try this Beet Tabbouleh Salad with Egg and Chickpeas recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 6
vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains eggs dairy free pescatarian
  • salt and pepper to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 large beet (or 2 medium) peeled, blade d
  • 1/2 cups finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped fresh mint
  • 3/4 up diced tomatoes
  • 3/4 up diced cucumbers
  • 1 tablespoon apple cider vinegar (or red wine vinegar)
  • 1 cup chickpeas (drained and rinsed from a can)
  • 3 hard-boiled eggs halved
  • Carbohydrate 0.733617199287901 g
  • Cholesterol 0 mg
  • Fat 2.18680745198479 g
  • Fiber 0.174085978928886 g
  • Protein 0.157694049428613 g
  • Saturated Fat 0.303022105901257 g
  • Serving Size 1 1 cup (12g)
  • Sodium 14.9830646562983 mg
  • Sugar 0.559531220359014 g
  • Trans Fat 0.0693574190181846 g
  • Calories 22 calories

Place the beet noodles into a food processor (in batches, if necessary) and pulse until rice-like. Place in a large mixing bowl and add in the parsley, mint, tomatoes and cucumber. Set aside.Whisk together the lemon juice, vinegar, olive oil and season with salt and pepper. Pour over the bowl with the beet rice and then add in the chickpeas. Toss to combine.Divide the beet mixture into two bowls and top each with a hard boiled egg.