Beet Tabbouleh Salad with Egg and Chickpeas
Try this Beet Tabbouleh Salad with Egg and Chickpeas recipe.
Try this Beet Tabbouleh Salad with Egg and Chickpeas recipe.
- 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
Step-by-step
- 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.
Raw beets lack any inherent starch to absorb dressings, meaning the acid and oil rely entirely on surface contact to soften the vegetable's dense cellular walls. Pulsing the beet in a food processor until it reaches a uniform, grain-like texture creates maximum surface area for the lemon juice and apple cider vinegar to penetrate. Letting this mixture rest for fifteen minutes after tossing allows the acid to chemically break down the firm bite of the raw vegetable without requiring heat. When cutting the tomatoes and cucumbers, removing the watery seed cores prevents the dressing from pooling at the bottom of the mixing bowl and diluting the extra virgin olive oil. Fresh flat-leaf parsley and mint should be dried thoroughly on paper towels before chopping; wet leaves bruise unevenly against the knife blade, yielding dark streaks and a bitter flavor profile. Hard-boiled eggs require precise timing to prevent the sulfur ring that forms between the yolk and white when overcooked; boiling them for exactly nine minutes ensures a firm white and a creamy, pale yellow center. Rinsing canned chickpeas under cold water removes the metallic brine taste, while patting them dry helps the legumes adhere to the surrounding vegetables rather than sinking to the bottom of the bowl. Storing the dressed beet base separately from the fresh herbs and hard-boiled eggs maintains structural integrity for up to twenty-four hours in the refrigerator, though freezing is not recommended due to the high water content of the cucumbers and tomatoes which turns mushy upon thawing.
