Name: Chickpea Beet Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 can cooked/canned chickpeas (drained and rinsed (1½ cups cooked or 15 oz can)); 1 medium beet (cubed); 1 cucumber (chopped); 1 tomato (chopped); 1 small avocado (chopped); 1 red onion (sliced); ⅓ bunch parsley (chopped); 1 medium apple (chopped); 1½ tbsp almond butter; 1 tsp Dijon mustard; ⅔ tsp Himalayan salt; ½ lime (juiced); 2 tsp water

Chickpea Beet Salad

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Cook Time 15

Servings 4

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Ingredients

1 can (250 g) cooked/canned chickpeas drained and rinsed (1½ cups cooked or 15 oz can)
1 medium (350 g) beet cubed
1 cucumber chopped
1 (150 g) tomato chopped
1 small avocado chopped
1 red onion sliced
⅓ bunch parsley chopped
1 medium apple chopped

For the salad dressing

1½ tbsp almond butter
1 tsp Dijon mustard
⅔ tsp Himalayan salt
½ lime juiced
2 tsp water

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Instructions

Add about 1-2 inches of water to the bottom of a pot and bring to a boil. Once boiling reduce the heat slightly. Put the cubed beet in the steamer basket and cook covered for about 15 minutes or until fork tender.
Meanwhile, put all ingredients for the dressing in a small bowl and whisk until creamy.
In a large bowl, combine the steamed beets, chickpeas, chopped cucumber, tomato, avocado, red onion, apple, and parsley. Pour the dressing over the salad, give it a toss and enjoy!

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