Beet Chickpea Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and dice the beets into small cubes.
• STEP 3.Toss the diced beets with olive oil, salt, and pepper, then spread them out on a baking sheet.
• STEP 4.Roast the beets in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the beets are roasting, prepare the lemon vinaigrette by whisking together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
• STEP 6.In a large mixing bowl, combine the roasted beets, drained and rinsed chickpeas, chopped fresh parsley, and diced red onion.
• STEP 7.Pour the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 8.Let the salad sit for at least 10 minutes to allow the flavors to meld together.
• STEP 9.Serve the Beet Chickpea Salad chilled or at room temperature, garnished with additional fresh herbs if desired.

Cooking Tips

• To save time, you can use pre-cooked beets from the grocery store.
• For added texture, you can sprinkle some toasted nuts or seeds on top of the salad.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the Beet Chickpea Salad in an airtight container in the refrigerator.
• Serve it as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.
• For a heartier meal, you can serve the salad on a bed of mixed greens or quinoa.