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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Beet & Chickpea Salad Ingredients:
1194 ml beets |
1080 ml chickpeas |
1 large tomato, diced |
1 large sweet pepper, diced |
1 medium red onion |
1/8 cup fresh cilantro, shredded |
2 tbsp olive oil |
2 tbsp honey |
3 tbsp red wine vinegar |
1 tsp sea salt, coarse (if desired) |
1 tbsp black pepper, coarse ground |
Directions:
1. In a large salad bowl place:
2. Drained (if desired, I like the juice) diced beets (I prefer Alymer Rosebud Beets)
3. Drained chickpeas
4. Diced tomatoes, sweet pepper (I prefer orange or yellow) and red onion
5. Shredded fresh cilantro. I sometimes add shredded fresh basil or parsley. You can use frozen herbs as well. Dried is just not the same.
6. Dressing
7. In a separate container (not necessary but it makes it easier) mix the olive oil, honey and vinegar (Balsamic is great too) and then add it to the salad
8. Salt and pepper to taste (the recipe is only a rough guide) I prefer coarse sea salt and fresh ground pepper (you can also add it to the dressing instead of later to be mixed in with the salad if you like).
9. Toss and serve (8-10 servings based on meal vs appetizer)
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