For the Marinated Chickpeas
- 1 19 oz can of chickpeas, drained and rinsed
- 2 tbsp olive oi
- 3 tbsp balsamic vinegar
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- optional: 1/4 tsp chili flakes
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
For the Salad
- 1 medium-sized beet per person/serving
- 2 carrots per person/serving
- a few big handfuls of kale per person/serving, finely chopped
- fresh, frozen or canned corn kernels
- raw pepitas (pumpkin seeds)
To Make the Marinated Chickpeas
- Place all the ingredients in a container or bowl and mix them up. Place in the fridge, covered for at least a few hours up to overnight. The longer, the better!
To Make the Balsamic Vinaigrette
- Whisk all ingredients together in a small bowl or container.
To Make the Whole Roasted Beets
- Pre-heat the oven 400 degrees.
- Give the beets and quick wash and scrub. No need to cut the ends off, you can to keep all those juices in there.
- Rub each beet with a few drops of olive oil then wrap in tin foil.
- Place them in the oven on a baking sheet and roast until easily pierced with a fork. This can take anywhere from 40-60 minutes depending on their size.
- Open them up and let them cool. Once they’re cool you can easily peel the skin off, cut the ends off and then chop them up for your salad.
To Make the Whole Roasted Carrots
- You can make these at the same time as the beets. If your carrots are very large, cut them in half lengthwise. If they’re quite small in diameter, you can roast them whole.
- Place the whole or sliced carrots on a baking sheet lined with parchment paper or a silicone baking mat. Add a few drops of olive oil, you just need a very light coating. You can use your hands or a brush to coat each carrot.
- Give them a little sprinkle of sea salt and black pepper and then roast until they’re very tender adn starting to brown and bubble.
- Either chop them up or serve whole on top of your salad.
To Assemble the Salad
- Place the finely chopped kale in serving bowls and add a small amount of the dressing, or fresh lemon juice and a few drops of olive or avocado oil. Give the kale a quick massage then let it sit for 10 minutes to allow it to soften up a bit.
- Top with the chopped roasted beets, marinated chickpeas, corn, pepitas, whole or chopped roasted carrots and finish it off with the balsamic vinaigrette.
- The chickpea and dressing recipes make enough for about 4 salads, adjust the amount of veggies and salad ingredients as needed.
- I also roasted the corn for this salad and while it’s totally optional, it added a nice layer of texture and flavour and really brought out the sweetness of the corn. To make the roasted corn, just add the corn kernels to a lined baking sheet, add some spices like chili powder, sea salt, cumin and paprika and roast at 400 until it’s starting to crispy and blacken a bit.
- Serving Size: 1
- Calories: 350
- Fat: 15 g
- Carbohydrates: 43 g
- Fiber: 12 g
- Protein: 15 g