How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Beet and Chickpea Salad With Anchovy Dressing?

You need 9 ingredients. The key ingredients include: 4 large or 6 medium beets, roasted, 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas, 2 tablespoons minced flat-leaf parsley, 4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels, and more.

Is Beet and Chickpea Salad With Anchovy Dressing suitable as salads?

Yes, Beet and Chickpea Salad With Anchovy Dressing falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Beet and Chickpea Salad With Anchovy Dressing?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Chickpea Salad With Anchovy Dressing Recipe

Name: Beet and Chickpea Salad With Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large or 6 medium beets, roasted; 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas; 2 tablespoons minced flat-leaf parsley; 4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels; 1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed; 1 tablespoon red wine vinegar or sherry vinegar (more to taste); 1 tablespoon fresh lemon juice; 1/4 cup extra virgin olive oil; Freshly ground pepper to taste

Beet and Chickpea Salad With Anchovy Dressing – a delicious recipe with beets, chickpeas, flat-leaf parsley, anchovy, garlic, red wine vinegar. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

4 large or 6 medium beets, roasted
1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
2 tablespoons minced flat-leaf parsley
4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels
1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Freshly ground pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
399 kcal
Category
Salads

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Beet and Chickpea Salad With Anchovy Dressing

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