With the heat, we always want quick dishes, fresh and why not, unique, so not just first courses or sides but a single dish that also includes proteins, in this case also vegetarian. The Chickpea, Beetroot, and Pea Salad is delicious and simple.
If you use canned chickpeas (preferably those in glass jars) and pre-cooked beetroots that are vacuum-packed in the supermarket, this dish will be very simple, full of flavor, and ready in just a few minutes.
You can use lamb’s lettuce as we did, or arugula for a slightly bitter touch, or even mixed salad. Add grated carrots if you want to make it even richer and more colorful, and it will be perfect.
Below are some other delicious salads to try during this particularly hot summer period. Then let’s go right under the photo to discover how to prepare the Chickpea, Beetroot, and Pea Salad!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chickpea, Beetroot and Pea Salad
- 12 oz canned chickpeas (or drained canned chickpeas)
- 9 oz boiled beetroots (or pre-cooked vacuum-packed)
- 3.5 oz peas (fresh, frozen or canned)
- 5.3 oz lamb's lettuce
- 2 pinches salt
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
Preparation for Chickpea, Beetroot and Pea Salad
You can use pre-cooked chickpeas and peas in a jar, drained from the preservation liquid and rinsed under cold running water.
Pre-packaged vacuum-sealed beetroots are very convenient but sweeter than fresh ones to cook and peel.
If you use dried chickpeas, soak them the night before, then rinse them and boil them in abundant unsalted water for at least 40 minutes.
Frozen or fresh peas should be cooked (even in a pan) with a little extra virgin olive oil and just covered with water for 8/10 minutes.
Fresh beetroots should be cooked with 2 inches of water in a pressure cooker for 20 minutes starting from the whistle and on low heat.
Then cool and peel.
In a serving dish, arrange the lamb’s lettuce, season with salt and a drizzle of extra virgin olive oil.
Cut the beetroots first into slices then into pieces, and arrange them on top of the salad.
Drain the cooked chickpeas and mix them with the peas, placing them on top of the lamb’s lettuce.
Season with salt, lemon juice, and black pepper (if you like) adding more extra virgin olive oil.
Storage advice and variations
You can use dried chickpeas, pre-cooked ones in a jar, or frozen ones.
Also add some grated raw carrots to give it additional crunch.
The chickpea, beetroot, and pea salad can be stored in the fridge for 1 day without the lamb’s lettuce which wilts.
If you prefer, you can mix everything in a large salad bowl.
For a chickpea salad NO longer vegetarian, add diced cold cuts and cheese.
Don’t like lemon juice? Use balsamic vinegar glaze or balsamic vinegar or apple cider vinegar.
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