Chickpea Salad with Beets & Pistachios

🥘 Ingredients

• medium red or golden beets about 16 oz
• extra virgin olive oil 2 tsp
• Tangy Citrus Dressing 0.44 cup
• chickpeas 2
• Kosher
• good-quality red wine vinegar 1 ½ tsp
• extra virgin olive oil 2 tbsp
• seasonal fresh fruit 8-12 oz
• large English cucumbers ½
• medium carrots 2
• roasted pistachios or almonds ½ cup
• fresh dill 1 cup
• Flaky
• soft salad greens of choice 8 oz

Roasted Beets

1. 1

   Prepare: medium red or golden beets about , extra virgin olive oil .
2. 2

   Arrange a rack in the middle of the oven and preheat the oven to 425°F / 220°C.
3. 3

   Prep the beets. Trim any beet greens and most of the stalks (leave some of the stalk intact to prevent beets from “bleeding” in the oven). Do not trim the tails (it results in less juicy beets). Wash and scrub the beets clean, then pat them dry. Very lightly rub with olive oil.
4. 4

   Roast the beets. Place the beets in an ovenproof baking dish (or Dutch oven) and pour water into the pan to go ¼ inch (.5 cm) up the sides. Cover the pan with its lid or foil. Roast for 45-90 minutes or until fork-tender (medium beets usually take 50 to 60 minutes, larger beets up to 90 minutes).
5. 5

   Once cool enough to touch, run the beets under cool water and peel the skins (wear gloves to avoid temporarily staining your hands). Cut off the stalks and discard.
6. 6

   Optional: Use your hands to tear the Roasted Beets into rustic chunks, about bite-sized or slightly bigger. (If short on time, do this step on the day of cooking.)
7. 7

   Label and store the beets in an airtight container in the fridge for up to 5 days.
8. 8

   Gather: Tangy Citrus Dressing , chickpeas , Kosher salt and freshly cracked black pepper, Roasted Beets (from 1 lb whole beets) from meal prep), good-quality red wine vinegar , extra virgin olive oil , seasonal fresh fruit , large English cucumbers , medium carrots . For the herb topping: roasted pistachios or almonds , fresh dill , Flaky sea salt, soft salad greens of choice .
9. 9

   Take the Tangy Citrus Dressing out of the fridge and set it in a bowl of warm water to come to room temp.
10. 10

    Add the Tangy Citrus Dressing to a large bowl, whisking the dressing as needed to re-emulsify. Add in the drained chickpeas and toss to coat. Taste, then season with salt as needed. Marinate until step 5, stirring occasionally.
11. 11

    If you didn’t tear the Roasted Beets during meal prep, use your hands to tear them into bite-sized rustic chunks. Add to a medium bowl with the vinegar, a healthy drizzle of olive oil, 1/2 tsp kosher salt, and pepper to taste. Adjust until the beets taste well-seasoned. Marinate the beets until step 5(a).
12. 12

    Meanwhile, prep the other ingredients and make the Herb Topping. Chop or slice the fruit into bite-sized pieces. Finely chop the cucumber. Grate or julienne the carrots, or use a Y-peeler to shave them into ribbons. Herb Topping: Chop the pistachios. Finely chop the dill. Combine them in a medium bowl. Season with a few pinches of flaky salt and several twists of pepper. Mix together to combine. TIP: If saving leftovers, only prep as much fruit, cucumber, carrots, and Herb Topping as you’ll eat today.
13. 13

    Assemble: Add the salad greens to the marinated chickpeas, and season with a pinch of salt and pepper. Toss to coat with tongs or your hands, using the Tangy Citrus Dressing from the chickpeas to coat the leaves. Taste, adding more salt or pepper as needed. Add the beets and Herb Topping, and toss again. If the salad greens feel dry, add a drizzle of olive oil and splash of vinegar, and toss. Add in the fresh fruit, chopped cucumber, and shredded carrots. Toss to combine. Season to taste with salt and pepper, then divide across bowls.