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Creamy Beetroot Salad with Chickpeas

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This creamy freshly cooked beetroot salad with chickpeas & oranges makes use of the beetroot leaves & stems to deliver a super tasty & fresh salad.
  • 500 g beetroot raw peeled cut into 2 cm slices with stems and leaves retained
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 lemon juiced
  • 2 garlic cloves chopped
  • 400 g chickpeas
  • 4 tbsps Hellmann's Honey Mustard Dressing
  • 12 cherry tomatoes halved

Nutritional information

 

Amount per serving

Energy (kcal)

474kcal

Energy (kJ)

1987kJ

Protein (g)

21.3g

Carbohydrate incl. fibre (g)

71.9g

Carbohydrate excl. fibre (g)

51.4g

Sugar (g)

17.8g

Fibre (g)

20.5g

Fat (g)

13.1g

Saturated fat (g)

1.6g

Unsaturated fat (g)

9.9g

Monounsaturated fat (g)

6.4g

Polyunsaturated fat (g)

3.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

92mg

Salt (g)

0.23g

Vitamin A (IU)

505IU

Vitamin C (mg)

18.6mg

Calcium (mg)

130mg

Iron (mg)

7.16mg

Potassium (mg)

1282mg