Jon Robertson ~ One of my favorite salads is also one of the prettiest – its vibrant pink color makes it appear all dressed up for Easter! It’s called the Amazing Technicolor Chickpea Salad and, in addition to great taste and good looks, this salad is also extremely versatile.
Because the recipe is from my emergency pantry cookbook, Vegan Unplugged, it can be quick and easy to make using only pantry ingredients. But here’s where the versatility comes in: the salad is outstanding if you make it with fresh pineapple and roasted fresh beets. If you don’t have time to roast beets, look for vacuum-packed fresh cooked beets in the produce department of Trader Joe’s. They’re not as flavorful as roasting your own from the raw state, but they’re superior to canned.
The versatility of this dazzling salad extends to how and when you serve it. For example, on Easter, we’ll be serving it in a glass bowl alongside a platter of roasted spring vegetables and a savory Easter pie. But it’s just as comfortable packing it into a Tupperware bowl and taken on a picnic. The choice is yours …
Amazing Technicolor Chickpea Salad
A combination of chickpeas, beets, and pineapple, this refreshing salad delivers great nutrition while it lights up your taste buds. The vibrant pink color is ideal for Easter or other springtime meals. The flavor of the salad (and the color) intensifies after an hour or two, so plan to make this ahead of when you need it and refrigerate until serving time.
This recipe is from Vegan Unplugged: A Pantry Cuisine and Survival Guide by Jon Robertson, © 2010, Vegan Heritage Press.
- 8 ounces roasted fresh beets or other cooked beets, peeled and cooled if roasted
- 1-1/2 cups cooked or 1 (15-ounce) can chickpeas, drained
- 1-1/2 cups diced fresh or canned pineapple, juice reserved
- 1 tablespoon neutral vegetable oil
- 1 teaspoon lemon juice, or more to taste
- 1/4 teaspoon sugar
- Salt and black pepper
Cut the beets into 1/4-inch dice and transfer to a medium bowl. Add the chickpeas and pineapple chunks. Drizzle on about 1/3 cup of the reserved pineapple juice, the oil, lemon juice, and sugar. Season with salt and pepper, and mix well. Cover and refrigerate until ready to serve.
Recipe by Robin Robertson. Article and photos by Jon Robertson. For news and info about Vegan Heritage Press cookbooks, visit www.veganheritagepress.com. For recipes and emergency preparedness tips, see http://veganunplugged.blogspot.com.