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!
Servings: 4 servings
Calories: 433.2kcal
Equipment
- bowl
Ingredients
- 6-8 cups salad greens of choice, I used a baby greens with arugula mix
- 8 ounces cooked baby beets chopped
- 1 15.5 ounces can chickpeas rinsed and drained
- 4 ounces goat cheese crumbled
- 1 cup croutons
- 1-2 tablespoons chopped fresh chives
For The Shallot Vinaigrette
- ¼ cup avocado oil or extra-virgin olive oil
- ¼ cup white wine vinegar or champagne vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped shallots
- ¼ teaspoon garlic powder
- ¼ teaspoon salt more or less to taste
- ⅛ teaspoon black pepper more or less to taste
Instructions
- Before assembling the salad, rinse and drained the chickpeas in a mesh strainer. Chop the beets.
- Whisk together all the ingredients for the vinaigrette: oil, vinegar, Dijon mustard, finely chopped shallots, garlic powder, salt and pepper.
- 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!
Notes
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.
Nutrition
Serving: 1serving | Calories: 433.2kcal | Carbohydrates: 44.1g | Protein: 17.8g | Fat: 23.1g | Saturated Fat: 6.1g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 11.9g | Cholesterol: 13mg | Sodium: 385.2mg | Potassium: 653.5mg | Fiber: 10.6g | Sugar: 9.8g | Vitamin A: 1056.9IU | Vitamin C: 19mg | Calcium: 120.8mg | Iron: 5mg