Chickpea bowl with beet & goat cheese puree
Chickpea bowl with beet & goat cheese puree
469kcal Per person
24g Protein
29g Carbs
29g Fat
16g Fiber
Ingredients
- 1 egg
- 5 ounces chickpeas (140 g)
- 1 carrot
- 1 ounce mixed nuts, unsalted (28 g)
- 1 steamed beet
- ½ ounce goat cheese (14 g)
Preparing this recipe
- Place the egg in a pan with water and let it boil for 6 minutes. Rinse it with cold water. Peel the egg and cut into wedges.
- Rinse the chickpeas in a sieve under cold water. Cut long strips of the carrot. Roughly chop the nuts.
- Puree the beet with the goat cheese using an immersion blender in a tall bowl until smooth. Add a splash of water if the puree is too thick. Season with salt and pepper to taste.
- Place all the ingredients in one corner of a large bowl and serve with the beet-goat cheese puree.
Requisites:
- Immersion blender
Tip van FitChef
1. Don't have an immersion blender? Finely chop the beets and crumble the goat cheese into small pieces. Mix them together to make a crumbly sauce.
2. Delicious with fresh dill.
3. You can easily substitute the goat cheese with feta.
