Pomegranate and Blood Orange Mediterranean Chickpea Beet Salad
This simple flavorful side salad is quick to put together for your next potluck or luncheon. Have fun with the ingredients and seasonings.
1 (15-ounce) can chickpeas
½ cup diced, cooked beets
½ cup English cucumbers (small dice)
½ cup plum tomatoes (small dice)
¼ cup kalamata olives (pitted, chopped)
1 tablespoon finely chopped red onion (if desired)
2 tablespoons Pomegranate Balsamic Vinegar
2 tablespoons Blood Orange Olive Oil
1 teaspoon Herbs de Provence Seasoning
1 teaspoon Dijon Mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
- Rinse and drain the chickpeas in a strainer until the liquid runs clear; then add to a medium mixing bowl.
- Add the remaining chopped ingredients and mix.
- In a separate bowl, whisk together the balsamic vinegar, olive oil, mustard, and seasonings until fully combined.
- Add the dressing to the mixed vegetables and mix well to coat; then serve immediately or refrigerate until ready to serve.
This chickpea salad will last up to 5 days stored tightly covered in the refrigerator.
Sswap out the kalamata olives with black olives, the beets for roasted corn, the Herbs de Provence for the Manzanillo Seasoning, the Pomegranate Balsamic for Lime Balsamic, and the Blood Orange Olive Oil for the Chipotle Olive Oil for a quick Mexican side!