Beet Salad with Chickpeas

I am holding the beet with chickpeas salad I just made in a large bowl

How to make Beet Salad with Chickpeas – Healthy, delicious and filling salad | Gluten free & vegan

This beet salad is simple to make and tastes delicious warm or cold. As the flavours develop it becomes even better so make this a day ahead!

Ingredients:

  • 3-4 medium cooked beets (roasted, boiled, steamed)
  • 1 large bunch of parsley or cilantro
  • 3-4 celery stalks with the leaves
  • Half a small red onion or 2-3 scallions
  • 1 handful of pistachios, walnuts, pecans or any other kind of nuts
  • 1 can of chickpeas
  • Coriander, cumin, turmeric, granulated garlic, salt, cayenne pepper (or any other spices, to taste)
  • Extra virgin olive oil
  • Balsamic vinegar (or any other kind of vinegar)
  • Salt to taste

Directions:

  • Chop the beets, parsley, celery, onion and nuts and add to a large bowl
  • Heat up a few tablespoons of extra virgin olive oil in a skillet
  • Rinse and drain chickpeas (rinse under cold water in a colander or sieve until there are no more bubbles – take your time with this, as it’s the liquid the chickpeas are canned in that causes bloating!)
  • Add chickpeas to the hot oil, add in any spices you’d like, to taste, and fry for about 5 minutes or until chickpeas are warmed through, fragrant and delicious
  • Add hot chickpeas to the bowl and dress salad with more extra virgin olive oil, balsamic vinegar and salt, to taste.
  • Toss everything extremely well to coat and enjoy!

Bursting with nutrients and made with simple ingredients, this beet and roasted chickpea salad is sophreakingood!

 

Appetizers and DipsGrain and Gluten FreePaleoSaladsVegetables and FruitsVideos
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