Beet and Chickpea Salad

Units:
Servings: Prep Time: 15 Cook Time: 20

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with olive oil, salt, and pepper. Roast for 20 minutes.
  3. In a large bowl, combine roasted beets, chickpeas, and arugula.
  4. Drizzle with balsamic vinegar and toss to combine.
  5. Season with additional salt and pepper if desired.

Notes

Add a sprinkle of sunflower seeds for extra crunch.

Dietary Tags

Recipe By:

Chef AI

Beet and Chickpea Salad

Ingredients

  • 4 medium beets, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 2 cups arugula
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with olive oil, salt, and pepper. Roast for 20 minutes.
  3. In a large bowl, combine roasted beets, chickpeas, and arugula.
  4. Drizzle with balsamic vinegar and toss to combine.
  5. Season with additional salt and pepper if desired.