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Photo attribution: Leanne Brown
This dish is spicy, crunchy, and almost certainly the pinkest salad you’ll ever eat!
What you'll need
Cheese grater (to shred vegetables)
Spatula or spoon
2 Beets peeled and grated
1 cup Chickpeas cooked or canned
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.
- This salad does not keep well, so be sure to eat it the same day that it is prepared.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.6 g||6%|
|Saturated Fat 1.2 g||6%|
|Sodium 235 mg||10%|
|Total Carbohydrate 15.6 g||6%|
|Dietary Fiber 5 g||18%|
|Protein 5.3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: