Chickpea, Quinoa & Beetroot Warm Salad - Eat Love Share

Chickpea, Quinoa & Beetroot Warm Salad

By on June 19, 2018


Serves; 3-4


  • ¾ of a tub of Chris’ Festivale Sweet Potato & Coconut Sri Lankan Style Dip
  • 2 beetroots, peeled & diced
  • 1/3 of a cup of quinoa
  • 1 can (400gms) cooked chickpeas, drained and rinsed
  • ½ a red onion, finely sliced
  • 50gms of baby spinach, roughly chopped Lime & Chilli, to serve (optional)


  1. Roast the beetroots in a little olive oil and salt at 180c for 30-40 minutes or until tender (tossing half way). 
  2. Meanwhile, cook the quinoa as per pack instructions. 
  3. To make the Sweet Potato & Coconut dressing, mix the Chris’ Dip with 3 tbsp of boiling water until a smooth dressing is formed. 
  4. Once the quinoa is cooked and the beetroots are roasted, mix them together with the spinach and red onion. 
  5. Stir through the Sweet Potato & Coconut dressing and serve topped with chilli and a squeeze of fresh lime.

Recipe by Natalie Zee 

Posted in: Dinner, Lunch