Chickpea Salad

by A Side of Sweet
Chickpea Salad


·1 pound beets, peeled
·About 8 stalks celery
·2 cups (16 ounces) cooked chickpeas
·1 small red onion, thinly sliced
·2 cups leafy greens of choice or micro greens
·1/2 cup olive oil
·3 tablespoons lemon juice
·Salt and pepper, to taste
·4 hard-boiled eggs, sliced (optional)


Bring a large pan of salted water to a boil. Add beets and cook for 30-45 minutes, until fork tender. Remove from water, let cool until safe to handle, then slice. Thinly slice the celery. Next, add the beets, celery, chickpeas, red onion, greens, olive oil, lemon juice, salt and pepper to a large bowl and toss to combine. Let it sit for about 30 minutes before eating to let the flavors mellow. Serve with sliced hard-boiled eggs on top, if you wish. Enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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