Recipe: Beet & Chickpea Salad
We often think of leafy greens and raw veggies when we consider the ingredients of a salad, but in truth, there are infinite combinations. This one may seem unique in pairings, but don’t let that fool you. This dish has an incredibly tasty starchy side that holds up beautifully as a meal prep recipe. Mixing up the starch portion of our plate from the more common grain-based options (bread, rice, pasta, etc.) allows us to reap the many benefits of beans, legumes, and colorful starchy veggies.
Beans and beets are both great sources of potassium, beneficial for regulating blood pressure and supporting heart health. They’re also high in fiber, shown to aid in lowering cholesterol and maintaining a robust microbiome by feeding the healthy bacteria in our digestive tract. While red beets are rich in antioxidants, as indicated by their deep reddish-purple hue, golden beets are also a fabulous choice for this dish. And feel free to use whichever type of nut you enjoy most.
No matter the combination of ingredients you choose, the balance of flavors and textures will complement each other and make this salad one you’ll be delighted to try!
Beet & Chickpea Salad
Ingredients:
- 2-3 beets, peeled and grated
- 15 oz can chickpeas, drained and rinsed
- 3 Tbsp peanuts (or other nut of your choosing)
- Salt and pepper
Dressing:
- Juice from 1/2 a lemon or lime
- 1 tsp low-sodium soy sauce or tamari
- 1 Tbsp olive oil
Directions:
- Place the beets, chickpeas, and nuts in a bowl.
- Mix the dressing ingredients in another small bowl and stir to combine. Add salt and pepper per your preference.
- Add the dressing to the beet mixture and stir to combine. Let the mixture sit for at least five minutes before serving for maximum flavor.
- Store leftovers in a sealed container in the fridge for up to 1 week.