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Roasted Beet & Chickpea Salad

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Roasted Beet & Chickpea Salad

Serves 4

There are no words for how easy this recipe is, but also so delicious. It makes the perfect side dish for most meals, or a nice fresh and healthy lunch dish to bring along to work. It will keep you full, healthy and energized for the day. For an added touch, crumble a couple pieces of goat cheese into the salad while it is still warm. It can be served warm or cold.


5 medium beets, roughly chopped

3 green onions, chopped

1 398 ml no-sodium added chickpeas, drained and rinsed

¼ cup extra-virgin olive oil + plus extra for roasting beets

1 tablespoon apple cider vinegar

Juice and zest of 1 lemon

Pinch of sea salt

Black pepper, to taste

Handful of fresh cilantro, chopped


Preheat oven to 375 degrees F.


Place chopped beets into a bowl and toss with a couple tablespoons of olive oil (enough to coat) and season with sea salt and black pepper. Spread out onto a large baking sheet and bake in the oven for 30 minutes, or until they are tender.


Remove from the oven and toss together in large bowl with all of the remaining ingredients.

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© 2014 Contagiously Positive | All rights reserved | Website by Monolith Digital
© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital