Roasted Beet Salad with Chickpeas

runningonrealfood.com

Mike Pfirrman

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:

4 medium-sized beets ( 1 per serving)

8 small to medium carrots ( 2 per serving)

6 cups de-stemmed and finely chopped fresh kale ( 1 to 2 handfuls per salad)

1 cup fresh, frozen and thawed or canned corn ( ¼ cup per salad)

4 to 8 tbsp raw pepitas (pumpkin seeds, 1 to 2 tbsp per salad)

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