Beet and Chickpea Salad with Creamy Dill Dressing
Main Dishes Side Dishes Lunch American Mediterranean Legumes Meal Prep Recipe Salad Dressing Salads Vegetable Dish
If you are looking for more ways to incorporate beets into your diet, try adding cooked beets to lettuce or grain salads. This salad combines fried chickpeas, cooked beets, and a creamy dill dressing that can be served for a light lunch or as a side dish with an evening meal.
Preparation Note
You'll need to cook a bunch of beets for this recipe. With both of the following methods you leave the beets whole, with the skins on, to cook. Cooking whole beets is very easy to do, but it can take some time depending on their size. Follow these Instant Pot directions or cook them in a covered casserole dish in your oven.
Ingredients
Chickpeas
1½ cups
cooked
chickpeas
rinsed and drained
1 tablespoons
extra virgin olive oil
½ teaspoons
dried dill
¼ teaspoons
sea salt
¼ teaspoons
black pepper
¼ teaspoons
garlic powder
Salad
1 heads
romaine lettuce
thinly sliced
1 bunches
beets
cooked and sliced
3
green onions
thinly sliced
Dressing
6 tablespoons
sesame tahini
4 tablespoons
extra virgin olive oil
4 tablespoons
lemon juice
4 tablespoons
water
¼ cups
fresh dill
(packed)
1 cloves
garlic
peeled
½ teaspoons
sea salt
