This is a favorite salad that we just enjoyed that features beets and greens with orange zested chickpeas and a creamy yogurt dressing. There are a ton of add-ons that you can use to both garnish the salad and add protein to make it a complete meal. The one we just had shown above had cashews and avocado slices, but I have also added pistachios and dried fruit. Hope you enjoy it, too.
Ingredients
Roasted Chickpeas
1 (15 1/2-ounce) can chickpeas, drained and rinsed
Salt and freshly ground black pepper
1/2 teaspoons ground coriander
1 Tablespoon olive oil
1 orange zested
Yogurt Dressing
1/4 cup full-fat Greek yogurt
1 Tablespoon olive oil
2 Tablespoons rice vinegar or lemon juice
1 teaspoon ground coriander
salt & pepper
Beets
2 pounds cooked whole red beets (store-bought or homemade), peeled and cut into ½-inch-thick rounds or bite size pieces
1 Tablespoon olive oil
1 Tablespoon rice vinegar or lemon juice
salt and pepper
3 cups baby arugula, radicchio, spring mix or use beet greens
Options
hard boiled eggs for protein and garnish
bite size pieces of orange
chopped pistachios or cashews
watercress for arugula
avocados, dried cranberries & cherries
Directions
CHICKPEAS: Toss the chickpeas with salt, pepper, coriander, and olive oil and roast in a 400 degree oven until golden brown and crispy–about 20 minutes. Then toss with zest from orange. You can peel and chop orange segments to add to the salad, if you wish.
YOGURT DRESSING: Mix the yogurt, oil, vinegar or lemon juice, coriander, salt, and pepper.
BEETS: You may roast or boil the beets until tender or buy them already cooked or even canned. Roasted are the best, but I love beets almost anyway. What I do not like is peeling raw beets. I have not tried it yet, but I have a recipe for cooking in my mini slow cooker with skins for 2-3 hours on high or overnight on low or using my instant pot with 3/4 cup water for 10 minutes on high pressure. Either way they claim the skins will slice right off. There is also a version of this salad that uses the beets raw which I want to try. When you have sliced or cubed beets, toss them with oil, vinegar or lemon juice, salt & pepper; then add greens and toss again and place on serving dish. scatter with chickpeas and spoon dressing over top adding whatever garnish options you want. ENJOY!
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