Roasted Lotus Root and Chickpea Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden roasted lotus root with chickpeas and leafy greens. The lotus root is crisp, while the chickpeas are tender and nutty.
This salad pairs golden roasted lotus root with chickpeas and leafy greens. The lotus root is crisp, while the chickpeas are tender and nutty. It’s a lovely choice for a light lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Slice the lotus root into thin, even pieces so it cooks evenly.
Tips: If using canned chickpeas, rinse and drain them before adding.
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Ingredients (1 serving)
- Lotus root — 80 g
- Cooked chickpeas — 0.5 cup
- Baby greens — 1 handful
- Olive oil — 1 Tbsp
- Balsamic vinegar — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp