Rainbow Veggie Salad with Roasted Chickpeas and Beet Vinaigrette

We have been adding more salads to our weekly routine and it’s fun to come up with new ways to enjoy our veggies. Beets are my favorite vegetable so this salad dressing hit the spot (and have you ever seen a salad dressing that bright and vibrant?). Serve this as is or if you want to add more protein, I recommend grilled salmon or chicken.

1. Preheat oven to 375 and line a rimmed baking sheet with parchment paper. Rinse and drain the chickpeas, then place them on paper towels to dry. Place the chickpeas in a mixing bowl with the olive oil, chili powder, pepper, cumin, paprika and salt; stir to combine. Roast for 40-45 minutes, or until golden brown (they will continue to crisp up as they cool).

2. Meanwhile, place beet vinaigrette ingredients in a blender and puree until smooth. Transfer to a serving bowl.

3. Place salad ingredients in a large bowl and toss to combine.

4. Spread vinaigrette onto each serving plate and top with salad and chickpeas. Serve remaining vinaigrette on the side.

Rainbow Veggie Salad with Roasted Chickpeas and Beet Vinaigrette

Serves 4

All you need:

Chickpeas –

1 (15 ounce) can chickpeas

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

Beet Vinaigrette –

1 large beet, peeled and chopped

1/2 small yellow onion, chopped

1 tablespoon honey

1 peeled garlic clove

2 tablespoons apple cider vinegar

1/2 cup plain Greek yogurt

Pinch salt

Salad –

3 heads romaine lettuce, chopped

1 yellow pepper, diced

1 red pepper, diced

1 cup shredded carrots

1/2 small red onion, diced

All you do:

1. Preheat oven to 375 and line a rimmed baking sheet with parchment paper. Rinse and drain the chickpeas, then place them on paper towels to dry. Place the chickpeas in a mixing bowl with the olive oil, chili powder, pepper, cumin, paprika and salt; stir to combine. Roast for 40-45 minutes, or until golden brown (they will continue to crisp up as they cool).
2. Meanwhile, place beet vinaigrette ingredients in a blender and puree until smooth. Transfer to a serving bowl.
3. Place salad ingredients in a large bowl and toss to combine.
4. Spread vinaigrette onto each serving plate and top with salad and chickpeas. Serve remaining vinaigrette on the side.