Chickpea Beet Salad
Crafted with vibrant beets, hearty chickpeas, creamy avocado, crisp cucumber, juicy tomato, and red onion, this nutritious salad is a breeze to whip up. Vegan-friendly and bursting with flavor, it requires just a few simple ingredients for a truly delightful dish.
Equipment
- Stainless Steel Measuring Cups
- Stainless Steel Measuring Spoons
- Mixing Bowl
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
For the salad dressing
- 1½ tbsp almond butter
- 1 tsp Dijon mustard
- ⅔ tsp Himalayan salt
- ½ lime juiced
- 2 tsp water
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!
