Vegan – Gluten/Wheat Free – Soy Free – Nut Free
Spring into Salad Post 3 – This vibrant salad will not only boost your stamina and help fight inflammation, it also contains immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese, and B Vitamin Folate. Wow!…and that’s only in the beets. This doesn’t count the benefits from turmeric that are sprinkled on the roasted chickpeas and in the vinaigrette. Pow! Mind Blown at the nutrients this salad packs – and the taste…well…it’s out of this world.
I decided to break out of my comfort zone with this recipe and experiment with some Indian spices that I’ve had in my pantry for quite some time now just waiting to be dashed and showered onto food. C-u-r-r-y & T-u-r-m-e-r-i-c come to my kitchen and meet my food!! Muahahaha!! Ok, I know I’m a little crazy at times, but you gotta have fun in life and fun with cooking. 🙂
I first started off by making a Lime and Indian Spiced Vinaigrette. Dressings are so simple to make if you have a tight sealing jar you can shake, some olive oil, spices, vinegars, citrus juices…pretty much the base for anything vinaigrettey. <– yes that’s a word (in my mind at least haha!) So I put a combo of olive oil, lime juice, and spices in a jar and shake shake shake…shake shake shake…shake your booty.. well you get the point. I shook and tasted…added more and shook again till I got something that illuminated my taste-buds and from this, the seas parted and this Spiralzed Beet Salad emerged.
I roasted the chickpeas with just a lil olive oil and once done, is when I tossed them with a smidge more olive oil, curry, turmeric and cumin. You always want to spice your roasted chickpeas after they are roasted or your spices tend to burn in the oven.
I kept the beets raw in this salad, but if you’re not a fan of raw beets, I recommend you sauté them in a pan with some of the vinaigrette dressing for 10 minutes or until tender. It is just as delicious if not more heated up. I can devour this cold or hot in minutes.
Once the chickpeas are roasted, the beets are spiralized, and the vinaigrette is shaken; just chop up some fennel, toss all ingredients together and then devour a bowl of this rich nutrient crisp salad.
- ¼ - ½ cup olive oil (start with ¼ and add to taste and consistency)
- ¼ cup lime juice
- 1 tsp curry powder
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp honey (or agave)
- pinch of pepper
- pinch of sea salt
- 1 large red beet; peeled, spiralized
- 1 large golden beet; peeled, spiralized
- 1 (15 oz) can chickpeas; drained, rinsed and dried as much as possible
- ¼ cup fennel fronds
- ¼ of the fennel bulb, chopped
- Add-ons - I have done this salad with some kale thrown in as well.
- For the dressing: Combine all ingredients in a tightly closed container (i.e. mason jar) and shake until well combined.
- To roast chickpeas: Heat oven to 400 F (200 C). Drain, rinse and dry the chickpeas off on a paper towel so that they feel dry to the touch. Spray baking sheet with olive oil. Spread the chickpeas out in an even layer on the baking sheet. Lightly spray the chickpeas with some olive oil and roast for 20-30 minutes, tossing every 10 minutes. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, but still soft in the middle. Place all chickpeas in a bowl, drizzle with olive oil and toss with ½ tsp curry powder, ½ tsp cumin & ¼ tsp turmeric.
- While the chickpeas are roasting, spiralize your beets, chop your fennel and make your vinaigrette dressing.
- When chickpeas are done, toss all ingredients together in a large bowl and serve immediately.
*Be aware that beets will dye everything...so be careful, especially with the red beets. I tend to rinse them thoroughly after I spiralize them to help with some of the run off juices.