Roasted Beet, Chickpea and Black Rice Meal Prep Salads

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Lunch, Gluten Free


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


  1. Cook black rice according to package directions, let cool before assembling salads.
  2. 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.
  3. 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.
  4. 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.
  5. You can either shake the jar and enjoy or empty salad into a bowl and enjoy.