By Jackson Webster
Beet & Chickpea Salad
3 steps
Prep:20min
Note: You can either buy the beets already cooked or buy them raw and then peel them, wrap them in aluminum foil with some oil/salt/pepper and cook them at 350F for ~30 minutes…I cook them ahead of time this way then refrigerate them so they are ready.
Updated at: Wed, 16 Aug 2023 20:12:47 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
20
High
Nutrition per serving
Calories454.9 kcal (23%)
Total Fat26.7 g (38%)
Carbs43.9 g (17%)
Sugars9.5 g (11%)
Protein15.2 g (30%)
Sodium864.9 mg (43%)
Fiber14.6 g (52%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Drain and rinse the chickpeas, then let them dry. Juice the lemon, dice the tomato & avocado, and slice the pepper & beets.
Step 2
2. To make the dressing, combine the lemon juice, garlic powder, cayenne, dijon, and most of the Parmesan cheese then slowly drizzle in the oil while whisking.
Step 3
3. Add lettuce to a large bowl then add the other ingredients, drizzle with the dressing and toss to combine. Serve with remainder of Parmesan grated over the top.
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