Menu
Cart

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.
 
 
Ingredients
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!
 

Beet, Avocado and Chickpea Salad

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

    1. 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.

    2. Get a ripe avocado, spoon out each side and the cut into similar size pieces. Add to a bowl with the beets.

    3. Drain a can of chickpeas and add them to the beets and avocado.

    4.In a small bowl, combine oil, lemon juice, apple cider vinegar, garlic, sea salt and pepper. Pour over the salad.

    5. Stir until combined and adjust seasonings to taste.

© Lake Shore Lady

Share the post "Beet, Avocado and Chickpea Salad"

 

Related Posts

2 Comments

  1. Katie @ Live Half Full
    April 13, 2015 @ 6:00 pm

    This salad looks so simple and delicious. I love beets, avocado and chickpeas so this is right up my alley. Pinning it to make for work lunches next week!

    And the Flywheel challenge sounds awesome! If I still worked in the Loop I would totally do it. Instead I'll just live vicariously!

  2. Anna Baun
    April 13, 2015 @ 6:21 pm

    Looks so super delicious! XO

    Anna
    alilyloveaffair.com