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This Roasted Beet and Chickpea Salad is a hearty yet refreshing dish that brings together bold flavors and nourishing ingredients. Roasting the beets enhances their natural sweetness, while chickpeas add protein and texture. The feta cheese provides creaminess, and the bright lemon dressing ties everything together.
Not only is this salad delicious, but it’s also packed with nutrients. Beets are loaded with antioxidants and fiber, while chickpeas are a fantastic plant-based protein source. Whether you enjoy it as a light meal, a side dish, or a make-ahead lunch, this salad is both filling and flavorful.
It’s the kind of dish that can be served warm, at room temperature, or chilled, making it perfect for any season. Pair it with a slice of crusty bread or grilled protein for an even heartier meal.
Why You’ll Love This Recipe
- Protein-Packed & Satisfying: Chickpeas add plant-based protein and fiber, making this salad a complete meal.
- Balanced Flavors: Earthy roasted beets, creamy feta, and a bright lemon dressing create the perfect combination.
- Easy to Make: Simple ingredients with minimal prep.
- Customizable: Add greens, nuts, or grains to switch it up.
- Great for Meal Prep: Tastes even better after sitting in the fridge for a few hours.
Ingredients Breakdown
For the Salad:
- Beets: Roasting deepens their natural sweetness and softens the texture.
- Chickpeas: A great source of plant-based protein and fiber, adding heartiness.
- Feta Cheese: Adds a creamy, salty contrast to the sweet beets.
- Fresh Herbs (Parsley & Mint): Bring freshness and a pop of flavor.
- Red Onion: Provides a mild sharpness and crunch.
For the Lemon Dressing:
- Olive Oil: The base of the dressing for a smooth, rich texture.
- Lemon Juice & Zest: Adds a fresh, citrusy brightness.
- Garlic: Gives a savory depth to the dressing.
- Honey or Maple Syrup (Optional): Balances the acidity with a touch of sweetness.
- Salt & Black Pepper: Simple seasoning to enhance the flavors.
How to Make the Recipe
Step 1: Roast the Beets
- Preheat oven to 400°F (200°C).
- Wrap the beets in foil and place them on a baking sheet.
- Roast for 40–50 minutes until fork-tender.
- Let cool, then peel and dice into bite-sized pieces.
Step 2: Prepare the Chickpeas
- If using canned chickpeas, rinse and drain them well.
- For extra texture, roast them in the oven for 10 minutes at 400°F (200°C) until slightly crispy. (Optional)
Step 3: Make the Lemon Dressing
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, honey (if using), salt, and black pepper.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the roasted beets, chickpeas, red onion, parsley, and mint.
- Drizzle with the lemon dressing and toss to coat.
- Sprinkle with crumbled feta cheese before serving.
Step 5: Serve & Enjoy
- Serve immediately, or chill for 15–30 minutes to let the flavors meld.
Pro Tip Before Cooking
For the best flavor, prepare the salad a few hours ahead and let it sit in the fridge. This allows the dressing to fully absorb into the ingredients, enhancing the taste.
Roasted Beet and Chickpea Salad
Ingredients
For the Salad:
- 3 medium beets, roasted, peeled, and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- ¼ small red onion, thinly sliced
For the Lemon Dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 1 tsp honey or maple syrup (optional)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Roast, peel and dice the beets.
- Rinse and drain chickpeas (roast for extra texture, if desired).
- Whisk together lemon dressing ingredients.
- Toss beets, chickpeas, onion, and herbs in a bowl.
- Drizzle with dressing, add feta, and serve.
Notes
- Make It Vegan: Use a dairy-free cheese alternative or omit the feta.
- Add Crunch: Toss in toasted walnuts, almonds, or pumpkin seeds.
- Boost Protein: Add quinoa or grilled chicken for an even heartier meal.
- Try a Different Dressing: Swap the lemon dressing for balsamic vinaigrette for a richer flavor.
Nutrition Information:
Yield:
4-6Amount Per Serving: Calories: 210Total Fat: 12gCarbohydrates: 18gFiber: 5gProtein: 7g
Pro Tip After Cooking
For extra depth of flavor, roast the chickpeas with a pinch of smoked paprika or cumin before adding them to the salad.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Store the salad in an airtight container in the fridge for up to 3 days. For the best texture, add the feta cheese just before serving.
How do I prevent the beets from staining the chickpeas?
If you want to keep the chickpeas from turning pink, add them just before serving or mix them in a separate section of the bowl.
Can I use pre-cooked beets?
Absolutely! Pre-cooked beets from the grocery store save time and work just as well.
Wrapping It up
This Roasted Beet and Chickpea Salad is the perfect mix of bold flavors, satisfying textures, and wholesome ingredients.
With its combination of roasted beets, protein-rich chickpeas, and tangy lemon dressing, it’s both delicious and nutritious. Whether you serve it as a main dish, side salad, or meal prep option, it’s a flavorful, filling, and easy-to-make salad that will become a new favorite!
Enjoy it fresh, chilled, or even the next day—because the flavors only get better with time!
