I like fast salads for lunch that are packed with protein and bright colours.
Like the warm lentil, spinach and tomato salad, this chickpea and beetroot salad is another 10 to 15 minute job that you can make from scratch if you use canned chickpeas and beetroot.
If you want to soak dry chickpeas overnight or boil them for an hour and use them instead – go you! Otherwise, you can get non-name chickpeas in a can for 89c in Canada and the U.S., or organic chickpeas for $1.29. I’m time poor and use the canned option.
Just don’t use canned spinach. It’s horrible. I will never, ever make that mistake again. Always use fresh spinach.
1 can of chickpeas
1 can of baby beetroot.
Fresh baby spinach or normal spinach. Decide if you want a warm or cold salad. In winter I like it warm, summer I like it cold. And that also determines the spinach I use – baby spinach for a cold salad, normal spinach for a warm salad.
1 tsp of French or Dijon mustard.
1 wedge of lemon (or you can use bottled lemon juice).
Salt and pepper.
1/4 cup of balsamic vinegar.
2 tbsps of olive oil
Glass container/jar to make dressing in.
1. For a warm salad, I saute several bunches of chopped spinach in olive oil over low to medium heat. For a cold salad, I just throw fresh baby spinach into a salad bowl.
2. Drain and rinse the chickpeas and the baby beetroot in colanders. Cube the beetroot.
3. Mix the chickpeas and beetroot together.
4. Dressing: Combine the following in your glass jar – 1/4 cup of balsamic vinegar, 2 tbsps of olive oil, your lemon juice, 1 tsp of your mustard, a pinch of salt and pepper. Shake until it’s all whisked together, and dress your salad.
This makes about 4 servings. Unless you’ve just come back from the gym, like I do at most lunch times, and I’m starving, so I eat enough for 2!
You can connect with South Nomad, Jessica over at Google.