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Beet & Chickpea Salad with Coconut Lime Dressing
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Description
This Beet & Chickpea Salad with Coconut Lime Dressing is a healthy side dish with tons of tropical flair. The coconut lime dressing is packed with cilantro and has a citrusy contrast—a great complement to the earthy flavor of roasted beets.
Ingredients
- FOR THE COCONUT LIME DRESSING:
- ½ cups Fresh Cilantro Leaves, Rinsed And Packed (plus More To Top Salad)
- 4 teaspoons White Balsamic Vinegar, Apple Cider Vinegar Or Rice Wine Vinegar
- 1-½ Tablespoon Fresh Lime Juice, Reserve Zest For Salad
- ½ cups Light Coconut Milk
- 1 Tablespoon Coconut Oil, Melted
- 1 Tablespoon Maple Syrup
- ¼ teaspoons Kosher Salt, Plus More To Taste
- FOR THE SALAD:
- 5 Medium Red Beets, Roasted, Peeled And Chopped (about 4-5 Cups)
- 1 cup Cooked Chickpeas, Rinsed And Drained (use More If Desired)
- 1 Lime, Grated Zest
- Lime Wedges, To Serve
Preparation
Blend all dressing ingredients until emulsified. (Can be made in advance.)
In a large bowl, mix chopped beets with dressing. Add chickpeas and extra cilantro, toss gently. Top with reserved grated lime zest and extra lime wedges.
Note: This salad can be made ahead. Reserve some dressing to add just before serving and add extra cilantro and lime zest right before serving.
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