Brighten your plate with this vibrant Rainbow Chickpea & Beet Salad! Packed with earthy beets, crunchy walnuts, and creamy plant-based feta, this salad is as nutritious as it is colorful. A tangy tahini dressing ties it all together for a refreshing dish that’s perfect as a light meal or a side. With protein-packed chickpeas and a medley of textures, it’s a feast for the senses that’s quick to make and sure to impress!
Recipe
Serves 3
2 tbsp. tahini
juice of ½ lemon
3 tbsp. Coconut yogurt
12 oz. (350g) cooked beets, sliced
5.3 oz. (150g) canned chickpeas, rinsed & drained
1 carrot, grated
1 green onion, finely sliced
0.4 oz. (10g) fresh parsley, chopped
3.5 oz. (100g) plant based feta cheese, crumbled
1.4 oz. (40g) walnuts, roughly chopped
How to Prepare
Place the tahini, lemon juice, yogurt, 1 tbsp. olive oil, salt and pepper into a small bowl. Stir to combine and set aside.
In a large mixing bowl, combine the beets, chickpeas, carrot, green onion and parsley. Toss to combine.
Serve the salad topped with plant feta cheese, walnuts, and pour over the tahini dressing.
Tip: Bump up the protein by serving a baked chicken breast on the side.
