Beet and Chickpea Salad
This Beet and Chickpea Salad is easy-to-make and delicious. A colorful, healthy salad that will keep you full and satisfied.
Ingredients
- 3 beets
- ¼ cup olive oil
- 1 clove garlic minced
- 1 lemon juiced
- 2 tbsp feta cheese crumbled
- 1 15 ounce chickpeas (garbanzo beans) drained and rinsed
- 6 cups spinach and arugula (or greens of your choice)
- ¾ cup walnuts chopped
Instructions
- Bring a pot of water to a boil.
- Cut off stems of beets, leaving about an inch. Place the beets in the pot of boiling water, cover, and let simmer for about 45 minutes, or until tender.
- While the beets are cooking, make the vinaigrette by combining the olive oil, freshly squeezed lemon juice, garlic, and feta cheese in a small bowl.
- Using a pair of tongs, remove the beets from the pot and place them in a bowl of cold water. Once cool to the touch, cut off roots and stems, then use your hands to peel the skin off. Chop the beets into bite-size pieces.
- To a large bowl, add the chopped greens, then top with the beets and chickpeas
- Add the vinaigrette, and toss lightly. Sprinkle the salad with the chopped walnuts, serve and enjoy!
Notes
This salad is a great make-ahead or “meal prep.” Add the cooked beets, chickpeas, nuts and vinaigrette to a bowl and refrigerate. Before serving, add the greens to a large bowl and top with the beet and chickpea mix. Give a gentle toss and enjoy!
Nutrition
Calories: 337kcalCarbohydrates: 29gProtein: 11gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 125mgPotassium: 602mgFiber: 9gSugar: 7gVitamin A: 2877IUVitamin C: 21mgCalcium: 119mgIron: 4mg
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