This salad is reminiscent of a salad I used to have at a little vegan lunch place I frequented back in my ad agency days. I wish I could remember the name of the place. It was cute and quaint, and the service was great. They had a salad menu where you could select 3 salads and they would bring you a platter of your choice of salads. They had a stunning beet chickpea salad and this is my rendition of that lovely salad.
Aside from being beautiful, delicious and pretty east to make, this is a highly nourishing salad. The chickpeas are a fantastic source of protein, and fibre, and the beets contain a wide variety of vitamins and minerals which offer antioxidant, anti-inflammatory, and detoxification support.
4 medium beets, cooked, peeled
1/4 cup chopped cilantro
1 cup chick peas
1 tbsp toasted sesame seeds
1 tbsp maple syrup
2 tbsps apple cider vinegar
2 minced garlic cloves, or 1 tsp garlic powder
1/2 small red onion, finely diced
salt and pepper to taste
- Slice cooked beets into thin strips.
- Add the rest of the ingredients to the beets and toss well.