Category
Salad
Servings
2-3
Author:
Signe Quitslund
Ingredients
6 ounces chard (about ½ large bunch or 4 large leaves), washed
- 3 ounces beets (about 2 medium), peeled and cut into ½” cubes or 5 ounces summer squash, cut into bite size pieces
- 2 cups or a 15 ounce can of cooked chickpeas
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
1 small shallot, very finely chopped (about 1 tablespoon)
- 1 ½ teaspoons fresh thyme leaves, minced
- 1 tablespoon white wine vinegar
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon salt
- 2 tablespoons olive oil
- ⅛ teaspoon black pepper
- ¼ cup yogurt or 3 tablespoons crumbled feta cheese - we like sheep’s milk varieties of both (see note)
For the Chard, Beets, and Chickpeas
For the Creamy Thyme Dressing
Directions
For the Chard, Beets, and Chickpeas
Preheat oven to 425ºF and line a baking sheet with parchment paper.
Remove the center rib of the chard, thinly slice or tear the leaves into bite size pieces (you should have about 3 packed cups), place in a large serving bowl, and set aside. Chop the ribs of the chard into ¼” pieces, and combine with the beets, chickpeas, garlic, olive oil, and salt in a large bowl. Toss everything together to combine, and spread onto the prepared baking sheet. Cook for 15-20 minutes, moving everything around halfway through cooking.
For the Creamy Thyme Dressing
Whisk all ingredients together, and season to taste with salt and lemon juice.
- Note: Yogurt/feta can be omitted for a dairy-free dressing. Add additional 1-2 tablespoons olive oil in its place.
To Serve
3 tablespoons sunflower seeds, toasted
Chard, Beets, and Chickpeas (recipe above)
Herbs of your choice (parsley, cilantro, mint, etc)
Flaky salt
Creamy Thyme Dressing (recipe above)
Add the sunflower seeds, everything from the oven, herbs, and a pinch of flaky salt to the serving bowl with your prepared chard. Drizzle over desired amount of dressing and toss to combine. Enjoy!