Beet and Chickpea Salad

Nourishing and absolutely delicious, this beet and chickpea salad with goat cheese and croutons is tossed in my easy, fan favorite shallot vinaigrette. Elegant, quick to put together and high in protein without any meat, this recipe is an must-try for salad lovers!

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Why You'll love this recipe

• This salad is so good, filling and nourishing! I mean fresh greens, sweet beets, delicious goat cheese and chickpea for texture, protein and fiber, crunchy croutons. All tossed in my favorite easy shallot vinaigrette used in my couscous tabbouleh, apple brie salad, fan favorite arugula burrata pear salad and French bistro salad.
• It's elegant and a great salad to serve at a dinner party, holiday meal as a side. You could also add chicken for extra protein if you wish.

Key Ingredients and variations

• Mixed greens: choose your favorite kind. I used a mix with baby greens and arugula as it balances the sweetness of the beets and goat cheese really well.
• Beets: I used pre-cooked baby beets, it's so easy and convenient. Cooking your own beets is obviously an option too. When chopping the beets, make sure to remove any hard outside part.
• Chickpea aka garbanzo beans: they're the same thing, I always rinse them under water and let them drain well before adding them to salads.
• Goat cheese: beets and goat cheese is to me a match made in heaven! You can use feta instead.
• Croutons: I love the crunch they add to this salad. You could use nuts if you prefer too.
• The vinaigrette: my go-to shallot vinaigrette is back, it goes with everything and is just so delicious. Oil, white wine vinegar, Dijon mustard are the base, add chopped shallots, seasoning and voilà.

How to make Beet and chickpea salad

• Before assembling the salad, rinse and drained the chickpeas in a mesh strainer. Chop the beets.

• Assemble the salad: greens, beets, chickpeas, crumbled goat cheese, fresh chopped chives, croutons. Pour some of the dressing over, gently mix everything, serve and enjoy!

Tips

• Save the dressing until right before serving to avoid the greens getting soggy.
• Adjust salt and pepper to taste as always.
• Beets can be a little messy and stain, so be careful when opening the pack and slicing them.
• You could use a flavored goat cheese like herbs, or even use Boursin, chopped brie or feta instead.
• Keep the goat cheese in the fridge until time to use it, it'll be a lot easier to crumble.

frequently asked questions