When I saw this chickpea recipe in a store flyer, I thought it looked really interesting so of course, I tried it. I really liked it and when I made it a second time, I used a can of six mixed legumes and enjoyed that even more. It definitely needs to be refrigerated for at least an hour before serving and I thought it had even better flavour when I had it the following day. I grated a bit of lemon rind over before I ate it and found that it had an extra tart flavour.
I always enjoy pickled beets, although I don’t make them anymore. This salad is created with beets that are baked instead of being boiled. I had never baked beets before, but they turned out really well. If you leave the small leaves on the top while you bake the beets, you can chop them up and add them to the salad for even more of the beet flavour.
The pasta, chicken, and fruit salad is also an interesting combination of ingredients. You could use shredded turkey in place of the chicken if you wish. It is light and refreshing and makes a good main luncheon dish or can also be served as a side dish. If you are serving it with roasted chicken or turkey, simply omit the meat from the salad as it is also tasty without that added ingredient. I didn’t have dried blueberries, so I just put some out onto a parchment lined baking sheet and let them sit in my gas oven for a couple of hours to dry. You could preheat your oven to 250, turn it off, and have the same result.