Dinner/Lunch

Chickpea & Beetroot Salad

Sometimes you want something simple with a little bit of fancy kick.

That’s how I think about that salad. It’s easy to make, you don’t need any special tools or unusual ingredients.

I made this salad for my weekly meetings with my girlfriends, none of them is vegan that’s why I wanted to make something bit special to give them a chance to try vegan food.

This salad made a perfect appetizer, followed by Creamy Mushroom & Asparagus Pasta dinner was a great success!

Chickpea & Beetroot Salad

Vegan, Gluten Free, Plant Based

 2 carrots
 2 red beets
 2 golden beets
 1 pouch/can chickpeas
 1 avocado
 2 cups spinach
Dressing
 ½ avocado
 parsley
 ½ lemon juice

1

Preheat oven to 400 F. Spread sliced carrots and beets in a single layer in baking dish and roast until tender and beginning to brown ~40 minutes.

2

For Dressing: Blend together lemon, avocado, parsley and water.

3

Arrange spinach, chickpeas and beet/carrot mix, avocado and drizzle with the dressing.

Ingredients

 2 carrots
 2 red beets
 2 golden beets
 1 pouch/can chickpeas
 1 avocado
 2 cups spinach
Dressing
 ½ avocado
 parsley
 ½ lemon juice

Directions

1

Preheat oven to 400 F. Spread sliced carrots and beets in a single layer in baking dish and roast until tender and beginning to brown ~40 minutes.

2

For Dressing: Blend together lemon, avocado, parsley and water.

3

Arrange spinach, chickpeas and beet/carrot mix, avocado and drizzle with the dressing.

Chickpea & Beetroot Salad

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

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