Name: Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: ¼ cup extra virgin olive oil; ¼ cup red wine vinegar; 1 teaspoon Dijon mustard; ¼ teaspoon sugar; ¼ teaspoon salt; ¼ freshly ground black pepper; 4 firm Bosc pears, wash and cut into cubes. Toss pear with lemon juice in a bowl. Cover & refrigerate the pears for a couple hours max if you don't mix the salad right away.; 2 peeled beets, cut in half for shorter cooking time

Chickpea salad with greens, pears and beets

Bosc pear is very popular in fruit salad recipes because of its sweetness and firm texture. It pairs well with spicy arugula or mixed greens. In this fruit salad recipe, we try with beets and garbanzo beans.

Total Time: 30 min

Prep Time: 10 min

Cook Time: 20 min

Yield: 4 to 6 servings

Vinaigrette:

¼ cup extra virgin olive oil

¼ cup red wine vinegar

1 teaspoon Dijon mustard

¼ teaspoon sugar

¼ teaspoon salt

¼ freshly ground black pepper

Combine vinegar, mustard, salt, sugar and ground black pepper, whisk in the EVOO until the mixture becomes emulsified.

The salad:

4 firm Bosc pears, wash and cut into cubes. Toss pear with lemon juice in a bowl. Cover & refrigerate the pears for a couple hours max if you don't mix the salad right away.

2 peeled beets, cut in half for shorter cooking time

Roast the beets: mix the beets with 1 tablespoon of olive oil, sprinkle with salt and fresh ground black pepper. Wrap the beets in the aluminum foil. Roast the beets on a baking sheet in the middle rack preheated oven until tender (depending on the size of the beets, so check often). When it’s done, take the beets out, set aside to cool. Chop beets to cube size. You can also boil the beets to cut down the cooking time but roasted beets preserve the sweetness of the beets more.

In a big salad bowl, add some mixed greens, toss in pears, beets and dizzle with vinaigrette. Add cooked garbanzo beans for the extra protein as desired.