Beet & Chickpea Salad with Shallot Vinaigrette
SERVINGS: MAKES 4 SERVINGS
SERVING SIZE: 1 SALAD PER PERSON
TOTAL TIME: 10 MINUTES
Ingredients for the Salad
Dressing:
- 1 shallot, minced
- ¼ cup fresh thyme leaves
- 3 cloves garlic, minced
- 2 Tablespoons fresh lemon juice
- ¼ cup extra virgin olive oil
Ingredients:
- 1 jar (16 ounces) of Aunt Nellie’s Diced Pickled Beets, drained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups kale, roughly chopped
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
Step-by-Step Salad Instructions
- In a small bowl, add shallot, thyme, garlic, lemon juice and olive oil. Mix well and set aside.
- In a large bowl, toss together beets, chickpeas, kale, feta, parsley, and mint. Add dressing and toss again.
- Divide salad among 4 bowls and serve.
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Tips for the Best Beet Salad
This Aunt Nellie’s diced pickled beets recipe for a kale salad with beets and chickpeas is perfect as a protein-packed lunch, a side dish for dinner, or a vibrant addition to any holiday spread. Wholesome, quick to make, and delicious, this easy beet salad with vinaigrette is also a good option for meal prep all week long.
