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.
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
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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