Inspired by a salad served at a regional chain Italian restaurant, I made a chickpea and beet salad. My version of this simple salad has the chickpeas two ways, cooked (canned) and roasted. The roasted chickpeas provide a slightly nutty and crunchy element to the salad without nuts or gluten.
The salad is very easy and nutritious. Although I really like the flavor and texture of cooking dried beans myself, the canned beans are such a time saver and still taste great with the beets.