Beet & Chickpea Salad With Coconut Lime Dressing

• FOR THE COCONUT LIME DRESSING:
• 1/2 cups Fresh Cilantro Leaves, Rinsed And Packed (plus More To Top Salad)
• 4 teaspoons White Balsamic Vinegar, Apple Cider Vinegar Or Rice Wine Vinegar
• 1-1/2 Tablespoon Fresh Lime Juice, Reserve Zest For Salad
• 1/2 cups Light Coconut Milk
• 1 Tablespoon Coconut Oil, Melted
• 1 Tablespoon Maple Syrup
• 1/4 teaspoons Kosher Salt, Plus More To Taste
• FOR THE SALAD:
• 5 Medium Red Beets, Roasted, Peeled And Chopped (about 4-5 Cups)
• 1 cup Cooked Chickpeas, Rinsed And Drained (use More If Desired)
• 1 Lime, Grated Zest
• Lime Wedges, To Serve

1. Blend all dressing ingredients until emulsified. (Can be made in advance.)
2. In a large bowl, mix chopped beets with dressing. Add chickpeas and extra cilantro, toss gently. Top with reserved grated lime zest and extra lime wedges.
3. Note: This salad can be made ahead. Reserve some dressing to add just before serving and add extra cilantro and lime zest right before serving.

coconut lime, fresh cilantro, white balsamic vinegar, lime juice, light coconut milk, coconut oil, maple syrup, ubc, salad, red beets, chickpeas, lime wedges

Taken from tastykitchen.com/recipes/salads/beet-chickpea-salad-with-coconut-lime-dressing/ (may not work)