Golden Beet, Cucumber & Chickpea Salad
Perfect for picnics or boxed lunches, this refreshing combination of colors, textures and flavors travels well.
- 4 small golden beets, roasted, peeled and diced
- 1 cucumber, peeled, halved lengthwise, seeded and diced
- 1 15-ounce can chickpeas, drained and rinsed
- 4 green onions, white and pale green parts only, finely chopped
- ½ cup golden raisins
- Fine sea salt and black pepper to taste
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ¼ cup chopped parsley
- Lemon wedges
Combine the beets, cucumber, chickpeas, green onions and golden raisins in a large bowl. Season with salt and a generous grinding of pepper.
Drizzle evenly with the olive oil and then the vinegar, and stir in the parsley. Mix well, cover and refrigerate for at least an hour for the flavors to meld and develop. Taste for seasoning and adjust if needed, and serve with lemon wedges for squeezing.
Cook’s tip: If you buy a bunch of young beets with the tender leafy tops intact, you can sauté these nutrient-rich, mild-tasting greens to make a side dish for another meal.
Nutrition Analysis: 300 cal, 16 g fat, 0 mg chol, 210 mg sodium, 36 g carbs, 8 g fiber, 18 g sugar, 8 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.
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