Roasted Beet and Chickpea Salad

Great way to use roasted beets and use up all the leftover veggies in your fridge. Also a nice way to incorporate a little bean protein into your diet.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 3 mins
• Total Time: 1 hr 33 mins
• Calories: 245 Calories

Ingredients

• ¼ cup olive oil
• ¼ teaspoon chili powder
• 2 stalks celery, finely chopped
• ¼ teaspoon ground cumin
• 1 carrot, finely chopped
• 1 lime, zested and juiced
• ¼ teaspoon salt, or more to taste
• 1 green onion, sliced
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 cup grape tomatoes
• 1 ear fresh corn in the husk
• 3 beets, washed and trimmed
• 1 cup sliced romaine lettuce, or more to taste
• ⅓ cup shelled edamame
• 1 small garlic clove, minced, or more to taste

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.

Step 2

Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.

Step 3

Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.

Step 4

Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.

Step 5

Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.

Step 6

Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.