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Beet and Chickpea Salad with Ginger Vinaigrette

Fresh garden beet, split chickpeas (chana dal), broccoli florets, and herbs. Marinated in a bright ginger vinaigrette dressing.
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Prep Time 1 hr
Cook Time 30 mins
Marinate 4 hrs
Course Main Course, Salad
Cuisine American, Farm to table
Servings 4

Equipment

  • Food processor
  • Stove

Ingredients
  

  • 1 medium beet, raw washed, peeled, greens removed
  • ½ cup chana dal / split chickpeas pre-soaked
  • 1 head broccoli cut into florets
  • 3 garlic scapes sliced into 1/2" pieces; green part only
  • 2 tbsp fresh cilantro

For the dressing

  • ¼ cup olive oil extra virgin
  • ¼ cup red wine vinegar
  • 1 tbsp ginger juice
  • 1 tsp prepared brown mustard
  • 1 tsp maple syrup
  • salt to taste

Instructions
 

  • Soak split chickpeas in water at least 1 hour. To shorten soaking time, bring water to a boil and then remove from heat.
  • Drain chickpeas. Place in a small saucepan. Cover with fresh water. Bring to a boil. Reduce heat to low and cook for 30-40 minutes or until soft.
  • Peel beet. Shred raw beet using food processor. Place in medium bowl.
  • Blanch broccoli florets in a small amount of boiling water until bright green - one to two minutes. Drain and either plunge florets into ice water or place in colander and run under cold water. Place drained florets in bowl with shredded beet.
  • Add sliced garlic scapes and lightly chopped cilantro to bowl.
  • When chickpeas are cooked, drain and rinse in cold water. Add to bowl.
  • In a separate small bowl, mix olive oil, red wine vinegar, ginger juice, mustard, maple syrup, and salt to taste. Stir or whisk to combine.
  • Pour dressing over beet mixture and toss to combine.
  • Refrigerate for a few hours or overnight.
  • Serve on mixed greens or in "lettuce cups."

Notes

Notes:
  • Red or golden beet can be used.
  • To substitute whole dried garbanzo beans for split chickpeas, increase bean cooking time to 1-1/2 hours. Or substitute canned garbanzo beans, drained and rinsed.
  • Garlic scape alternative: add one clove minced or crushed garlic to the dressing.
  • Substitute 1 tsp grated fresh ginger root for the ginger juice.
  • I used Ginger People ginger juice. Santa Cruz Organic also produces a ginger / lemon blend which should also work in the recipe, though not as an exact substitute. It's more widely distributed. If you try it, let me know what you think! Ginger can also be juiced at home in a juicer.
  • Optional toppings: sunflower seeds, feta cheese (not vegan).
Keyword Beet, Chana dal, Chickpeas, Garbanzo beans, Ginger vinaigrette, Heart Healthy, Plant Centric, vegan, vegetarian