Chickpea Salad Recipe

This chickpea salad recipe is a colorful side dish or meal.

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Serves 4

3 cups arugula
1 x 28 ounce can chick peas, drained
3 small beets, peeled and chopped
2 small yams (or one large), cut into 1/2 inch chunks
1 cup cherry tomatoes, cut in half
1 Tablespoon olive oil
1/2 red onion, diced

4 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 teaspoons grainy mustard
2 Tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons brown sugar


Preheat over to 375F.

Grease large baking sheet and spread out yam chunks evenly.

Bake for 25 minutes until browned, and soft on the inside.

Meanwhile, in small saucepan, boil beets in 3 cups water for 15-20 minutes.

In a small frying pan, saute the diced red onion in 1 tablespoon olive oil until translucent. Remove and set aside.

Remove beets from the boiling water and let cool.

In small bowl, whisk together dressing ingredients.

In large salad bowl, toss together all salad ingredients, including yams and beets once cooled.

Toss with dressing and mix lightly again.

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