Just toss it all together (the fresh dill and parsley are a must!) and you have an amazing, nourishing, and filling salad that’s refreshingly different.
I do like randomly trying new things–but often, it’s just one and done. The experiments are just to enjoy for the moment, but rarely on repeat (although when they are worth repeating, you definitely hear about it…like when it came to this Rainbow Quinoa Salad or our favorite Lemony Jalapenos).
This one was another keeper, and specifically became a Shalosh Seudos favorite for the summer and something I really craved. It’s filling and the flavor combination was just on point.
I do like anything with beets, but it was the fresh herbs that gave this that extra boost of goodness.
I’ve also packed this as lunch at the pool and had lots of tasters who all enjoyed it as well. It’s really a keeper! Plus, it’s super simple. Just toss it all together!
Beet and Chickpea Salad
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 2-3 cooked beets sliced and cut into pieces
- 1 cup cherry tomatoes, halved
- 1 -2 cucumbers, diced
- 1 small red onion, diced
- 1 avocado, diced
- 1 cup fresh dill, roughly chopped
- 1 cup fresh parsley, roughly chopped
Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp honey
- salt and black pepper, to taste
Instructions
- Combine all ingredients and add to a bowl. Add dressing ingredients and toss.
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