Houmous, beetroot and avocado salad

Name: Houmous, beetroot and avocado salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 4 beetroot, cut into wedges; 2 tsp avocado oil (or olive oil), plus extra for drizzling; 400g tin chickpeas, drained, water (aquafaba) reserved; 2 tbsp smooth tahini; Juice 1 lemon, plus extra to serve (optional); 1 fat garlic clove, roughly chopped; 120g sprouted milled flaxseed/linseed (we used Linwoods); 2 small ripe avocados, halved; 100g salad leaves; 6 baby cucumbers (or ½ large cucumber), sliced; 2 carrots, grated (we used heritage/rainbow varieties); 80g feta, crumbled (check it’s veggie if you need it to be)

By: Jen Bedloe
Former head of food delicious.

Published: 11 May 21
Updated: 18 Mar 24

Test kitchen approved

This flavour-packed beetroot and avocado salad includes Omega-3 rich houmous with flaxseed carrots and feta for a healthy, filling lunch with a difference.

Want to add more salads to your lunchtime repertoire? Check out hundreds more healthy salad recipes, including our sweet potato, chickpea and feta salad with tahini dressing.

Serves 4
Hands-on time 15 min

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Ingredients

4 beetroot, cut into wedges
2 tsp avocado oil (or olive oil), plus extra for drizzling
400g tin chickpeas, drained, water (aquafaba) reserved
2 tbsp smooth tahini
Juice 1 lemon, plus extra to serve (optional)
1 fat garlic clove, roughly chopped
120g sprouted milled flaxseed/linseed (we used Linwoods)
2 small ripe avocados, halved
100g salad leaves
6 baby cucumbers (or ½ large cucumber), sliced
2 carrots, grated (we used heritage/rainbow varieties)
80g feta, crumbled (check it’s veggie if you need it to be)

Method

Heat the oven to 180°C fan/gas 6. Put the beetroot on a roasting tray, drizzle with the avocado oil, then roast for 35-40 minutes until tender.
For the omega-3 houmous, whizz the chickpeas, tahini, lemon and garlic with half the reserved chickpea water in a food processor/blender. Add the flaxseed/linseed and whizz, adding more of the chickpea water, if needed, for a smooth consistency. Season.
Divide the houmous, beetroot, avocado, leaves, cucumbers, carrot and feta among 4 plates, then drizzle over a little more oil and, if you like, lemon juice for a sharper flavour.

Recipe from May 2021 Issue

Nutrition

Nutrition: per serving

Calories: 252kcals
Fat: 15.1g fat (7.7g saturated)
Protein: 9.9g
Carbohydrates: 14.6g carbs (6.1g sugars)
Fibre: 9g
Salt: 0.6g

delicious. tips

Know-How: Milled flaxseed is good in cereals, smoothies and yogurt. It’s high in omega-3s, contains fibre – and it’s gluten free.

Don’t waste it: The houmous and roast beets will keep, covered in the fridge, for up to 3 days

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