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Beetroot and chickpea salad
  • 400g can baby beets, drained and quartered
  • 400g can no-added salt chickpeas, drained and rinsed
  • 1 medium red onion, sliced
  • 100g (large handful) baby spinach leaves, washed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon mustard powder
  • 1 clove garlic, crushed
  • 100g low-fat feta, crumbled
  • 2 tablespoons walnuts
  • ground pepper, to taste
  1. Place baby beets, chickpeas, onion and spinach leaves in a large bowl.
  2. In a small screw-top jar, add olive oil, vinegar, mustard and garlic and shake to combine to make dressing.
  3. Drizzle dressing over salad vegetables and toss to combine.
  4. Sprinkle with feta and walnuts and, season with black pepper and serve immediately.


  • Use canned lentils instead of chickpeas.
  • Use mixed lettuce leaves or iceberg lettuce instead of spinach.
  • Use other nuts or seeds instead of walnuts.
  • Place leftovers on a small wholegrain pita bread to make a wrap or multigrain bread to make a sandwich.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Can opener
  • Chopping board
  • Knife
  • Large bowl
  • screw-top jar

Nutrition Information

304g Quantity per serving Quantity per 100g
Energy 1341kJ 441kJ
Protein 16g 5.3g
Fat, total 14.5g 4.8g
— Saturated 3.4 g 1.6 g
Carbohydrate 25g 8.2g
— Sugars 12.2g 4g
Fibre 11g 3.6g
Sodium 588mg 194mg