Beet and Chickpea Salad With Anchovy Dressing

This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.


  • 4 large or 6 medium beets, roasted
  • 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
  • 2 tablespoons minced flat-leaf parsley
  • 4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels
  • 1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed
  • 1 tablespoon red wine vinegar or sherry vinegar (more to taste)
  • 1 tablespoon fresh lemon juice
  • ¼ cup extra virgin olive oil
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      271 calories; 16 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 8 grams protein; 3 milligrams cholesterol; 396 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

: 4 to 6 servings


  1. Peel the beets and dice, slice or cut in wedges. Combine with the chickpeas and parsley in a large salad bowl.
  2. Mash together the anchovy fillets and the garlic in a mortar and pestle until they have been reduced to a paste. Add the vinegar and lemon juice and mix together well with the pestle or with a fork. Work in the olive oil. Season with pepper. Toss with the beets and serve.
  • Advance preparation: This will keep for up to 2 days in the refrigerator

15 minutes

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