Beet, Avocado and Chickpea Salad

After a weekend of indulgent eating and one or two too many drinks, I always like to eat healthy and get back on track on Mondays. This rustic salad is easy for someone with a busy schedule and jam packed full of nutrients. Beets and avocados are high in fiber, as well as Vitamin C and potassium. Beets also provide antioxidant, anti-inflammatory and detoxification support. Apple cider vinegar has anti-bacterial qualities, lowers blood sugar and insulin levels and can help promote weight loss. And chickpeas are full over protein to keep you full! What did I say?! Jam. Packed.

3 beets

1 can chickpeas

1 avocado

1/2 lemon

sea salt and pepper

1/2 garlic clove, minced

2 tbsp olive oil

1 tbsp apple cider vinegar

You could cook the beets yourself, but most grocery stores now sell cooked beets in a convenient little vacuum sealed bag. All you have to do is open the bag and chop the beets into bite sized pieces. Get a ripe avocado, spoon out each side and the cut into similar size pieces.

 Drain a can of chickpeas and add them to the beets and avocado. In a small bowl, combine oil, lemon juice, apple cider vinegar, garlic, sea salt and pepper. Pour over the salad.

Stir until combined and adjust seasonings to taste. That’s it!

So easy and so so healthy. The perfect lunch!

Before I let you go, if you are really committed to eating healthy and getting in shape this season, Flywheel’s Spring Challenge is starting on April 20th! It includes 4 classes a week for a full month, a 30 minute session with a nutritionist, consultations with teachers and recipes/shopping lists to keep you on track. You can learn more about it here, and be sure to check out my Instagram and Facebook, because I’ll be giving away a pass to try Flywheel this week!