Beet and Chickpea Salad
This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
This salad of beets and chickpeas, from Good and Cheap was a surprise hit! Although I love it, I worried it might seem too odd for many people to try. But I hear about it a lot when I speak to people about what they’ve made. It’s especially popular among the early-twenties crowd! A very simple few ingredients, and it’s satisfying and balanced enough to be a meal in itself.
This dish is spicy, crunchy, and almost certainly the pinkest salad you’ll ever eat! Don’t be scared.
- 2-3 beets peeled and grated
- 1 cup chickpeas cooked or canned
- 3 Tbsp peanuts
- 1 Tbsp lime juice
- 1 tsp chile sauce
- 1 Tbsp olive oil
- Salt and pepper
- Peel the raw beets, removing the stems if necessary, then shred the beets with a box grater. Place the beets in a bowl along with the chickpeas and nuts.
- Mix up the dressing ingredients in another small bowl and stir to combine. Taste and adjust the salt and pepper to your liking.
- Add the dressing to the other bowl and mix up all the ingredients. Let it sit for about 5 minutes so that the flavors can soak into the vegetables and the beet juices can mingle with the dressing.
5 Comments
How many pages does G&C have? I only got 39 in the free download.
Hmmm strange! It must have not all downloaded. It should appear as 89 pages in the pdf (they are double pages so 178 total). Please try again!
Could you please give more detail on the chili sauce? Do you mean adobo sauce, Huy Fong chili garlic sauce, sriracha, or something else? Thanks so much.
Hi Claire, I was a little open-ended for a reason. I think it works well with just about any chili sauce I have tried so whatever you have in the fridge is great. I tend to favor the huy fong chili garlic and sriracha sauce personally—I like the thicker texture. But tobasco or even cholula work well also, especially if you prefer the extra acid they add to the mix.
Thank you for a wonderful book!