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 5 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 luck for him to be able to take so much time off during the holidays, so I’m definitely 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 that it’s pretty nice sitting out on the porch with a glass of wine in the evening 🙂
I’ve been loving eating salads and bowls filled with vegetables and protein lately and I really love these Roasted Beet, Chickpea and Black Rice Meal Prep Salads! I know that a lot of people aren’t really into beets, but I really love them. They have such a great sweet, earthy taste, not to mention they have a 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!Print
These Roasted Beet, Chickpea and Black Rice Salads are healthy, delicious and easy to make!
- 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
- 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.