Herb chickpea and beet salad
Beetroot brings sweetness and earthiness, the chickpeas are creamy and keep you full, and the herbs — yes, a whole cup of it — are so bright and refreshing. If you want extra crunch, add a few nuts, but it’s just as tasty without. This salad is also sturdy enough to keep in the fridge, so feel free to prepare it ahead of time. And the effort to taste ratio is just how we like it, especially when buying pre-roasted beets.
4 medium beets, roasted and cut into bite-sized pieces
1 (16 ounce) can chickpeas, drained
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
kosher salt
4 spring onions, thinly sliced
Zest and juice of half a lemon
1 cup chopped fresh herbs (any combination of parsley, dill, cilantro, chives, and mint)
½ cup chopped pistachios or slivered almonds (optional)
1. Mix the beets and chickpeas and add red wine vinegar, olive oil and a pinch of salt. Swirl to combine and taste to adjust seasoning. Then add the spring onions and lemon zest and juice. Toss again to season and taste, adding more salt, oil or vinegar if needed. Fold in herbs and nuts (if using) just before serving.
Originally included in The Annual New Year Detox: 2022 Edition
