Arugula, Beet, and Chickpea Salad (ABC)

Arugula
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 ½ teaspoons ground coriander
  • 3 Tablespoons olive oil
  • ¼ cup Greek yogurt
  • 3 Tablespoons rice or cider vinegar
  • Zest from one orange
  • 1.5 pounds cooked beets
  • 1 bag arugula, chopped

Salt and pepper to taste Spread chickpeas on baking sheet. Season with salt, pepper, 1 T olive oil, and ½ tsp coriander. Roast at 400 until crispy, about 30 min. Whisk together yogurt, 2 T olive oil, vinegar, orange zest, and 1 tsp coriander. Toss with beets, arugula and chickpeas.