Chickpeas and Beets Salad with Creamy Tahini Dressing

Name: Chickpeas and Beets Salad with Creamy Tahini Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 Cup Tahini Paste; 3 tbsp Apple Cider Vinegar; 1/2 tsp Cumin Powder, toasted cumin seed powder; 1 tbsp Oregano; 3 tbsp Olive Oil; 2 Garlic, small garlic cloves; 2 tbsp Water; Salt and Black Pepper, adjust per taste; 2 Cup Chickpeas, two 8 ounce can of cooked chickpeas, drained and rinsed; 1 lbs Beet Root, about 2-3 medium beets; 1-2 Shallot Onions, thinly sliced; 1/2 Cup Walnuts, use roasted if you prefer, I have used raw for personal taste; 1/4 Cup Mint, garnish

Posted By Savita

American Sides Salads

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Packed with delicious Mediterranean flavors, this vegan yet creamy beet salad has good serving of gluten-free chickpeas. Sweetness of beets, hearty chickpeas, and creamy vegan tahini dressing and not to miss, a little bit of shallots here and there make each bite very satisfying.

Creamy Tahini dressing is very versatile. I always make a large portion of this dressing, and serve it with pita-flafal wraps or with potato fries.

Salad comes together pretty fast. You can roast beets instead of boiling if you are in hurry. Often, I soak dried chickpeas in water overnight and then pressure cook'em next day to make this salad. However, canned chickpeas work great too. All depends on time available. If you pre-plan this salad, I sure recommend boiling chickpeas at home.

Keeping Friday post short and simple...

I hope you all have a great weekend! Enjoy pre-shopping for Halloween and make some delicious Beets and Chickpeas salad for weekend super!

Flash back!! Previous years, these days I was cooking:

One year ago Roasted Sunchokes with Lemon Sage Dressing
Three years ago Chicken with Caramelized Onion Cream Sauce

Few of my other favorite ways to eat chickpeas and beets:

Chipotle Chicken and Chickpea Stuffed Heirloom Peppers Punjabi Chana Masala Chickpea-Kale Salad with Tahini-Lemon Dressing

Chickpeas and Beets Salad with Creamy Tahini Dressing

Total Time: 35 mins Prep Time: 15 mins Cook Time: 20 mins

Cuisine: American Category: Side Dish, Salad Difficulty: Easy

Yields: 4 Cups Serves: 4

SEE PRINTABLE RECIPE

Ingredients

Creamy Tahini Dressing
1/4 Cup Tahini Paste
3 tbsp Apple Cider Vinegar
1/2 tsp Cumin Powder (toasted cumin seed powder)
1 tbsp Oregano
3 tbsp Olive Oil
2 Garlic (small garlic cloves)
2 tbsp Water
Salt and Black Pepper (adjust per taste)
Chickpeas and Beets Salad
2 Cup Chickpeas (two 8 ounce can of cooked chickpeas, drained and rinsed)
1 lbs Beet Root (about 2-3 medium beets)
1-2 Shallot Onions (thinly sliced)
1/2 Cup Walnuts (use roasted if you prefer, I have used raw for personal taste)
1/4 Cup Mint (garnish)

Directions

1. In deep pot, add water and washed beet roots. Boil for 20 minutes or until knife tender.

Additional Notes:
Alternatively, you can also roasted beets, or braise beets with some stock to enhance their flavor. Check these methods in suggestions above.
2. To make dressing, in a food processor, add tahini paste, garlic, oregano, vinegar, cumin powder, olive oil, and water. Taste and adjust salt and pepper. Slice shallots very thin and combine in dressing. Set aside.
3. To assemble salad, peel and slice cooked beets to small bite size pieces. Add beets to bowl with half of dressing, then add chickpeas, fine chopped mint, and half of walnuts. Toss gently to combine. Garnish with few more mint leaves and rest of walnuts. Keep refrigerated until ready to use. Serve remaining dressing on the side.