Refreshing Rutabaga and Chickpea Salad with Lemon Vinaigrette

Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

Imagine a salad that’s not only vibrant and refreshing but also packed with nutrients. This rutabaga and chickpea salad with lemon vinaigrette is a delightful way to enjoy wholesome ingredients in a light, zesty dish. Perfect for a quick lunch or a side at dinner, this salad will brighten your plate and your palate.

The combination of crunchy, slightly sweet rutabaga and hearty chickpeas creates a satisfying texture that pairs beautifully with the tangy lemon vinaigrette. This recipe is a fantastic option for those looking for a nutritious and delicious meal that doesn’t compromise on flavor.

A Nutritious and Flavorful Salad

This salad offers a delightful mix of flavors and textures, with earthy chickpeas and crisp rutabaga dressed in a bright, lemony vinaigrette. It’s refreshing, nutritious, and perfect for any occasion.

Ingredients

• 2 cups rutabaga, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)

Instructions

1. Prepare the Rutabaga: In a pot, bring water to a boil. Add the diced rutabaga and cook until tender, about 10-15 minutes. Drain and let cool.
2. Combine Ingredients: In a large bowl, combine the cooled rutabaga, chickpeas, red onion, and parsley.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until well combined.
4. Dress the Salad: Pour the vinaigrette over the salad and toss gently to combine all ingredients.
5. Serve: Enjoy immediately, or let it chill in the refrigerator for 30 minutes to enhance the flavors.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

• Servings: 4 servings
• Calories: 180kcal
• Fat: 8g
• Protein: 6g
• Carbohydrates: 24g

If you would like to try more interesting globally-inspired recipes with this unique vegetable, check out our blog, 15 Delicious and Nutritious Internationally-inspired Rutabaga Recipes.