Chickpea, Lentil & Beet Salad with Beet Vinaigrette

Liana Werner-Gray

by | Updated: July 5th, 2017 | Read time: 1 minute

When you were a kid, monsters lurking under your bed weren’t nearly as scary as some of the foods Mom and Dad served for dinner. Certain vegetables in particular, like beets and broccoli, were the stuff childhood nightmares were made of. Whether you’ve learned to love those once-feared foods over the years or you’re still a little weary, give this salad a try. In this recipe, former childhood foes beets, onion and cabbage are combined with protein-packed chickpeas and lentils and tossed with a flavorful vinaigrette to make a dish that is not only nutritious but a delight to your grownup taste buds. Now your bad dreams can revolve around more adult things, like getting your bills paid on time or asking your boss for a promotion.

Beet Salad in Decorative Bowl with Lentils, Chickpeas and Veggies |

Serves 4


Hilary’s Beet Vinaigrette
1 can (15 oz.) garbanzo beans
1 can (15 oz.) organic lentils
1 lb. beets
1 small purple onion, diced
1/2 small purple cabbage, diced
3 sprigs of spring onion or shallot, diced


  1. In a saucepan, add beets and enough water to cover. Simmer until tender, about 35-45 minutes. Drain and when cool, peel of skins and dice into small cubes.
  2. In a large bowl, combine garbanzo beans, lentils, beets, onion and cabbage. Add beet vinaigrette to your desire taste and toss to combine.
  3. To serve, top with spring onion or shallot.