Yield: 6 servings
- 1(15½-ounce) can chickpeas, drained and rinsed
- Salt and freshly ground black pepper
- 1½ teaspoons ground coriander
- 3 tablespoons olive oil
- 1 orange
- ¼ cup full-fat Greek yogurt
- 3 tablespoons rice vinegar
- 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into ½-inch-thick rounds
- 3 cups baby arugula
Step 1
Heat the oven to 400 degrees. Spread the chickpeas on a small baking sheet and pat dry with a kitchen towel. Season lightly with salt, black pepper, ½ teaspoon coriander and 1 tablespoon olive oil. Roast the chickpeas until golden brown and crispy, shaking the sheet halfway through baking, 20 minutes. Remove from the oven, and while still warm, zest the orange over the roasted chickpeas. Stir to combine.
Step 2
Meanwhile, in a small bowl, whisk the yogurt, 1 tablespoon olive oil, 2 tablespoons rice vinegar and the remaining 1 teaspoon ground coriander. Season with salt and pepper to taste.
Step 3
In a medium bowl, toss the beets, remaining 1 tablespoon olive oil, remaining 1 tablespoon rice vinegar and season with salt and pepper. Add the arugula and toss to combine.
Step 4
To serve, spread half of the yogurt dressing on a serving platter. Add the beet mixture and scatter the chickpeas all over the top. Spoon the remaining yogurt dressing over everything and serve immediately.
