Spicy Beet and Chickpea Salad

This spicy beet and chickpea salad is flavorful, healthy and delicious!  The sweet beets are so good with the lemon juice, fresh mint and basil and spicy peppers!  This is perfect for a hot day!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 4 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 2 cups organic cooked beets, cut into 1 inch cubes*
• 2 cups organic chickpeas (canned is fine, just rinse and drain well)
• 1 cup organic arugula
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh mint
• 1 jalapeno, minced
• 3 Tbsp lemon juice
• 1 Tbsp avocado oil
• 1/4 tsp sea salt, or to taste

Instructions

1. In a large bowl, combine everything and mix until it is combined and the lemon juice, avocado oil and sea salt are evenly distributed.
2. Let sit for 10 minutes in the refrigerator, mix again and serve!