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.

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