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Beet & Chickpea Salad

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Beet & Chickpea Salad

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Salad
Servings 2

Equipment

  • baking sheet
  • parchment paper
  • salad bowl
  • small bowl/ mason jar

Ingredients
  

  • 1 can Chickpeas drained and rinsed
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • 2 medium Beets sliced into 1 inch pieces/chunks
  • 1 cup Cherry Tomatoes sliced in halves
  • 1 cup Cucumber cut into 1 inch pieces
  • 1/2 Red Onion thinly sliced
  • 1 cup Fresh Parsley roughly chopped
  • 1 cup Fresh Dill roughly chopped
  • 1 Avocado diced
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Honey or Maple Syrup

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
  • Place the beet pieces on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
  • Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
  • To a large bowl add the olive oil, apple cider vinegar and the honey or maple syrup and whisk well. Add the chickpeas, tomatoes, beets, cucumber, red onion, parsley and dill to the dressing, season with salt and pepper and toss well. Then add the avocado and gently toss to combine. Enjoy!
Keyword avocado, Beet, Chickpea, dill, Parsley
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