Chickpeas, Cottage Cheese and Beets Warm Salad

We have been eating healthy at the office for a little more than 2 weeks now, it would usually be fruits so we decided to do something different this week!

I had some chickpeas left over from Chole I had made last night and decided to bring it to office. We had some beetroots grated and Roli said cottage cheese would go great with chickpeas and boy was she right!

Chickpeas, Cottage Cheese and Beets Warm SaladWe have been eating healthy at the office for a little more than 2 weeks now, it would usually be fruits so we decided to do something different this week! I had some chickpeas left over from Chole I had made last night and decided to bring it to office. We had some beetroots grated and Roli said co...

Summary

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  • Coursemain course
  • Cuisineglobal vegetarian
  • Yield3 portions 3 portion
  • Cooking Time5 minutesPT0H5M
  • Preparation Time10 minutesPT0H10M
  • Total Time15 minutesPT0H15M

Ingredients

Beetroot grated
1
Mint leaves - leaves
3-4
Chickpeas
250 grams
Cottage cheese
200 grams
Lemon
to taste
Salt
to taste

Steps

  1. Soak the chickpeas overnight in some hot water. Drain the water and cook well with some salt. When done set it aside.
  2. Take a nonstick pan and add the grated beetroot and mint leaves to it, saute for a minute or two.
  3. Cut the cottage cheese into small cubes and add it to the pan.
  4. Then add the chickpeas and salt to taste and mix well.
  5. Remove from heat and garnish with some lemon juice.
    Chickpeas, Cottage Cheese and Beets Warm Salad

Thanks to Roli and Ramya.