These Roasted Beet, Chickpea, and Black Rice Meal Prep Salads are healthy, delicious, and perfect for your weekday lunch.
Happy Monday! My husband goes back to work today after being off for five weeks, and I think I might cry. It’s been incredibly nice having him home, and I’ve gotten way too used to it. We’ve also enjoyed visits from my family, his family, and two good friends.
I guess this means the holiday season is officially over 🙁 I know we’re super lucky for him to be able to take so much time off during the holidays, so I’m not complaining!
How has your January been going so far? It’s been in the high 70s for a long time here, and I’m trying to embrace it. I get a little jealous when I see other areas of the country getting snow and cold weather, but I have to admit it’s pretty nice sitting out on the porch with a glass of wine in the evening 🙂
Roasted Beet, Chickpea, and Black Rice Meal Prep Salad Recipe Ingredients
- Black rice – I cooked dry black rice. You can also use another rice or grain of your choice.
- Balsamic dressing – Feel free to use either homemade or store-bought dressing.
- Roasted beets – I used pre-packaged beets to make it super easy, but you could roast your own, too!
- Chickpeas – I used canned chickpeas, which I drained and rinsed.
- Red onion
- Goat cheese – If vegan, you can omit or use this tofu feta recipe instead.
- Curly kale – You can use another variety of kale or your favorite greens.
How To Make These Mason-Jar Salads
- Cook black rice according to the package directions, then let it cool before assembling the salads.
- If using kale, I like to remove the ribs, chop the kale, place it in a large bowl, and add a pinch of salt and a squeeze of lemon juice. Then, massage the kale for about 30 seconds to tenderize it slightly.
- You can either assemble the salads in mason jars or regular containers. For each salad, place 2 Tablespoons of dressing on the bottom, followed by: 1/4 of the black rice, 1/2 cup of beets, 1/3 cup of chickpeas, 1 Tablespoon of red onion, 1 ounce of goat cheese, and 1 heaping cup of greens.
- Salads should stay good for 4 days. If using a more tender green, like lettuce, you might want to wait to add that in until the morning so that it doesn’t wilt.
- Shake the jar and enjoy, or empty the salad into a bowl.
Recipe Tips and Thoughts
- I’ve been loving eating salads and bowls filled with vegetables and protein lately, and I love these Roasted Beet, Chickpea, and Black Rice Meal Prep Salads! I know a lot of people aren’t really into beets, but I love them. They have a sweet, earthy taste, and the most gorgeous color!
- The roasted beets pair perfectly with the black rice (you could use any grain you like), chickpeas, goat cheese, and greens.
- Make these salads on Sunday and you’ll have lunch for the next 4 days!
- They’re a great way to eat healthy during the week and stay organized!
- This salad is gluten-free.
- If you’re vegan, omit the goat cheese or try my vegan tofu feta recipe.
- Store these salads in the fridge for up to about three days. Leave the dressing off until ready to serve.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Easy Salad Recipes?
Fall-Inspired Mason Jar Salads
Beet and Carrot Salad with Chickpeas
Roasted Delicata Squash Salad with Kale and Chickpeas
Halloween Salad with Rice and Veggies
Zucchini Chickpea Quinoa Salad
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Roasted Beet, Chickpea and Black Rice Meal Prep Salads
- Total Time: 50 minutes
- Yield: 4 1x
Description
These Roasted Beet, Chickpea and Black Rice Salads are healthy, delicious and easy to make!
Ingredients
- 1/2 cup black rice, dry
- 1/2 cup balsamic dressing, homemade or store-bought
- 2 heaping cups diced roasted beets, I used pre-packaged ones to make it super easy but you could roast your own too!
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup diced red onion
- 4 ounces goat cheese, crumbled (if vegan, you can omit or use this tofu feta recipe instead)
- 1 large bunch curly kale, or 4 cups of your favorite greens
Instructions
- Cook black rice according to package directions, let cool before assembling salads.
- If using kale, I like to remove the ribs, chop the kale, place it in a large bowl and add a pinch of salt and a squeeze of lemon juice. Then, massage the kale for about 30 seconds to tenderize it a little bit.
- You can either assemble the salads in mason jars or regular containers. For each salad: place 2 tablespoons dressing on the bottom, followed by: 1/4 of the black rice, 1/2 cup beets, 1/3 cup chickpeas, 1 tablespoon red onion, 1 ounce goat cheese, 1 heaping cup greens.
- Salads should stay good for 4 days. If using a more tender green, like lettuce, you might want to wait to add that in until the morning of so that it doesn’t wilt.
- You can either shake the jar and enjoy or empty salad into a bowl and enjoy.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Lunch, Gluten Free
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Hello, where can I find pre-pack roasted beets? Thank you.
Hi Vicki, I usually find them in the produce section near the pre-cut vegetables like broccoli. I hope that helps!
I buy my beets cooked and roasted as well…it makes the prep for these salads so much less cumbersome…
I made this salad and it was so delicious… the beets and goat cheese are absolute bliss.
Delicious recipe! Thank you for sharing!
I’m so glad you enjoyed these salads, Nicole! Yes, pre-cooked beets are so handy! 🙂