Arugula, Chickpeas and Red Beets Salad. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Run the beets under cold water and rub off the skins. This beet salad recipe tastes fancy but is SO EASY to make.

Make-ahead tip: pre-cook beets, cover and refrigerate until ready to use. This vegan roasted beet salad with whole roasted carrots and marinated chickpeas is so full of different flavours and textures it's not your everyday boring, old salad. It features kale, perfectly roasted roasted beets, savoury marinated chickpeas, whole roasted carrots, corn, pumpkin seeds and a simple balsamic vinaigrette, making it just as. You can have Arugula, Chickpeas and Red Beets Salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Arugula, Chickpeas and Red Beets Salad

It's 2 cup of Arugula.
It's 1/2 cup of Chickpeas.
It's 1 cup of Red Beets.
You need 1 cup of Avocado (optional).
It's 1 tbsp of Balsamic Vinegar.
You need 1 tbsp of Olive Oil.
Prepare 1 dash of Salt.

After slicing your beets and and sweet potato into thin matchsticks, add them to a pot of boiling water. Drain and rinse under cold water. In a large salad bowl combine arugula with cooked beets, sweet potato, chickpeas, cranberries, and walnuts. Season to taste with salt and pepper.

Arugula, Chickpeas and Red Beets Salad instructions

If using dry chickpeas, you will need to cook it: 35 minutes in the pressure cooker or 12 hours in water + boil for 20 minutes ). Refrigerate..
Same thing for the red beets, if raw, cook it ahead..
Cut the red beets and the avocado into small cubes.
Put washed arugula in a bowl (or directly in a plate), add the chickpeas, red beets and avocado..
Season with olive oil, balsamic vinegar and salt..

Make Beet Salad with Arugula and Feta. Cut cooked beets into desired size and shape slices. I like mandarin type of slices. Turn off the heat and add maple syrup. Stir until nuts are all coated.