Beet and Chickpea Salad

beet and chickpea salad.jpg

Beet and Chickpea Salad
Beet and Chickpea Salad

Photo attribution: 

Leanne Brown
Beet and Chickpea Salad
Budget-friendly recipe
1019

This dish is spicy, crunchy, and almost certainly the pinkest salad you’ll ever eat!

Ingredients

2
peeled and grated
1
cup
cooked or canned
2
tablespoons
1
tablespoon
1
teaspoon
1
teaspoon

What You'll Need

  • Vegetable peeler
  • Box grater
  • Can opener
  • Measuring spoons
  • Mixing Bowl
  • Mixing Spoon

Directions

  1. Peel the beets, removing the stems if necessary. Shred the beets with a box grater.
  2. Mix the dressing ingredients in a large bowl and stir to combine. Taste and adjust the salt and pepper to your liking. Add the shredded beets to the bowl along with the chickpeas and nuts.
  3. Mix the ingredients to combine. Let it sit for about 5 minutes so that the flavors can soak into the vegetables and the beet juices can mingle with the dressing.

Storage Tips

  •  This salad does not keep well, so be sure to eat it the same day that it is prepared.

Nutrition Info and more

Serving size:
¾
cup
Total calories:
120
Total fat:
4.6 g
Saturated fat:
1.2 g
Carbohydrates:
15.6 g
Protein:
5.3 g
Fiber:
5 g
Sodium:
235 mg
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