Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Mediterranean Lunch Salad

Mediterranean Lunch Salad Related:   gluten-free, Israel & Middle East, low-fat, rice & grains, salad, vegan, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 60–75 minutes

Yield: 4 servings

This dish encompasses many of the flavors I remember growing up with in Israel. I also remember experimenting with many of these ingredients when I began making meals for my family members starting when I was ten years old.


  • 1 16-ounce can chickpeas
  • 1 tablespoon coconut oil
  • 1 golden beet (or use another red beet, if you can't find golden)
  • 1 red beet
  • ½ cup quinoa, rinsed
  • 1 cup water
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Red pepper flakes to taste
  • 1 medium size carrot, grated
  • 1 tablespoon fresh parsley, chopped
  • Dressing
  • 1 tablespoon Dijon mustard
  • 1/8 cup champagne vinegar
  • 1 tablespoon raw honey (use agave to keep it vegan)
  • 1/8 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil


  • Preheat the oven to 400 degrees. Drain chickpeas, rinse and dry well. Spread on a baking sheet and mix with coconut oil. Bake for 15 to 20 minutes until crisp.
  • Meanwhile, cut the tops from the beets (halve them if they are large). Wrap the red beet in a foil packet and the golden beet in a separate foil packet.
  • After you remove the chickpeas, raise the oven heat to 425 degrees. Roast beets in the oven for 40 to 45 minutes, until tender, but not too soft. Remove, cool, peel and chop (wear gloves when peeling and chopping the red beet to avoid staining your hands).
  • While beets are cooking, combine quinoa, water, olive oil, salt, black pepper and red pepper flakes in a pot. Bring to a boil. Then reduce heat, cover and simmer until water evaporates, about 15 minutes.
  • In a blender, mix all dressing ingredients, except olive oil, until smooth. Then slowly add the olive oil, blending to emulsify.
  • To serve, on a large plate, arrange the chickpeas in a circular pattern on the outside of the plate. Then, working inward, add the chopped beets and grated carrots. Place the quinoa in the middle. Gently pour the dressing over the salad items on the plate and garnish with chopped parsley.

Leave a Reply