Roasted Beet Salad with Marinated Chickpeas

runningonrealfood.com

Karen Puerini-Razza

Added quinoa and used tri color baby carrots

subheading: 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

½ tsp black pepper

optional: ¼ tsp chili flakes

subheading: 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 ½ tablespoons pure maple syrup

½ teaspoon sea salt

½ tsp black pepper

2 cloves garlic, minced

subheading: 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)

Directions at runningonrealfood.com

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