🍳 We are building a community around recipes. Curate your household recipe collection then share it with friends! Login with Google or create an account.
Learn moreChickpea, Beet & Cucumber Salad
In this colorful salad, earthy beets and hearty chickpeas are tossed with crisp cucumber, tender greens and nutty farro for a vibrant mix of texture and flavor.
Ingredients
- 1/4 cups shallot finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons cider vinegar
- 1 garlic grated; medium clove
- 1/2 teaspoons salt
- 1/4 teaspoons ground pepper
- 2 cups cooked beets diced (about 8 ounces)
- 15 ounce no-salt-added chickpeas rinsed
- 1 1/2 cups baby kale or arugula coarsely chopped
- 1 cups cucumber diced
- 3/4 cups cooked farro
- 1/3 cups fresh dill chopped
Preparation
- Whisk 1/4 cup shallot, 3 tablespoons oil, 3 tablespoons vinegar, the grated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl.
- Add 2 cups beets, the rinsed chickpeas, 1 1/2 cups kale (or arugula), 1 cup cucumber, 3/4 cup farro and 1/3 cup dill; toss to coat.