Beetroot, Chickpea & Sun-dried Tomato Salad

Some salads are sides and some are main meals.

This is a main meal.

The dish was inspired by our local potluck host Rachel Kendon. Rachel informs it’s also delicious with variations that include: walnuts, pear, sunflower seeds, avocado, olives or baby tomatoes.

It’s so simple, and so hearty. A huge bowl of this is a smashing entertainer.

I am mostly of the opinion that there isn’t enough salad in my life, so any vegan salad suggestions you have will be warmly received at Tahini Sauce. I’ve even tried a new thing! I’ve included a form below for you to fill out, so that you may share your salad ideas. It’s the first time I’ve used it, so no idea what happens when you click ‘submit’, but go ahead, bold warrior! Try!

INGREDIENTS

Grated beetroot
Grated carrot
Baby spinach
1 tin of chickpeas, drained (use nuts if you prefer a raw salad)
Diced cucumber
Sun-dried tomatoes (essential)
Oil
Balsamic vinegar

INSTRUCTIONS

Toss all salad ingredients.  Make up a quick dressing with oil and a dash of balsamic and drizzle atop. Enjoy.

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