Brilliant Beet and Chickpea Salad
Author: Robin Robertson
Serves: 4 servings
- 8 ounces roasted fresh beets or other cooked beets, peeled and cooled if roasted
- 1½ cups cooked or 1 (15-ounce) can chickpeas, drained
- 1½ cups diced fresh or canned pineapple, juice reserved
- 1 tablespoon neutral-tasting oil (such as grapeseed, rice bran or vegetable)
- 1 teaspoon lemon juice, or more to taste
- ¼ teaspoon sugar, or sweetener of choice
- Salt, to taste
- Black pepper, to taste
- Cut the cooked beets into ¼-inch dice and transfer to a medium bowl.
- Add the chickpeas and pineapple chunks.
- Drizzle on about ⅓ cup of the reserved pineapple juice, the oil, lemon juice, and sugar.
- Season with salt and pepper to taste, and mix well.
- Cover and refrigerate until ready to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spring-beet-chickpea-salad
3.5.3208