Chickpea and Beetroot Salad with Citrus Dressing

This vibrant Chickpea and Beetroot Salad combines earthy flavors with a refreshing citrus dressing. The crunch of fresh vegetables like cucumber, carrots, and red onion pairs beautifully with the sweetness of pears and the tanginess of lime, making it a delightful and nutritious dish. Perfect for a light lunch or as a side dish, this salad is both satisfying and visually appealing, meeting vegetarian and high-fiber dietary requirements.

Ingredients:

• 1 cup cooked chickpeas
• 1 cup diced beetroot in vinegar
• 1 cucumber, diced
• 1 carrot, grated
• 1/2 red onion, thinly sliced
• 1 pear, diced
• 1/2 cup runner beans, trimmed and chopped
• 1/2 cup corn kernels
• 1/2 cup grape halves
• 2 cups mixed lettuce leaves
• Juice of 1 lemon
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup walnuts, chopped

Instructions:

1. In a large bowl, combine the chickpeas, diced beetroot, cucumber, grated carrot, sliced red onion, diced pear, chopped runner beans, corn, and grape halves.
2. In a separate bowl, whisk together the lemon juice, lime juice, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the salad mixture and toss gently to combine.
4. Serve the salad on a bed of mixed lettuce leaves and sprinkle with chopped walnuts for added crunch.