Golden Beet & Chickpea Salad

Name: Golden Beet & Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 ounce golden beets (drained and quartered); 15 ounce chickpeas (rinsed and drained); 5 ounce mixed greens; 0.25 cup tahini; 3 tablespoon lemon juice; 2 tablespoon olive oil; 1 tablespoon water; 0.5 teaspoon ground cumin; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon fresh mint (chopped, for garnish)

A colorful, high-fiber salad featuring earthy golden beets, protein-packed chickpeas, crisp mixed greens, and a tangy lemon-tahini dressing, perfect for a quick and nutritious meal.

Prep: 15 min
Total: 15 min
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

High-Fiber
Vegan
Dairy-Free
Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Kosher
Halal

Ingredients

15 ounce golden beets (drained and quartered)
15 ounce chickpeas (rinsed and drained)
5 ounce mixed greens
0.25 cup tahini
3 tablespoon lemon juice
2 tablespoon olive oil
1 tablespoon water
0.5 teaspoon ground cumin
0.25 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon fresh mint (chopped, for garnish)

Instructions

In a small bowl, whisk together the tahini, lemon juice, olive oil, water, ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. If the dressing is too thick, add another teaspoon of water.
In a large bowl, combine the drained and quartered golden beets, rinsed chickpeas, and mixed greens.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Divide the salad among four plates and, if desired, garnish with chopped fresh mint.

Notes

For added crunch, toasted pumpkin seeds or slivered almonds can be sprinkled over the salad. This salad is best enjoyed fresh but can be prepped ahead, keeping the dressing separate until serving.

Nutrition (per serving)

Calories: 305
Protein: 11.2 g
Carbohydrates: 38.5 g
Fat: 13.8 g
Fiber: 11.5 g
Sodium: 395 mg
Saturated Fat: 2.1 g
Sugar: 7.4 g