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Beetroot chickpea salad served with fresh rocket and toasted walnuts.
Simple and healthy vegan salad with beetroot and chickpeas.

Roasted Beetroot & Chickpea Salad

Author: Flavelo
Recipes Vegetarian & Vegan Starters Salads
The pairing of beetroot and chickpeas is a true energy bomb. Beetroot brings minerals and natural sugars from the earth, while chickpeas provide satisfying protein. This salad is a celebration of colour: the contrast between the deep red beetroot and the vibrant green parsley is appetising at first glance. The acidity of the balsamic vinegar is essential to break through the sweetness of the beetroot.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Roasting tin and foil (for roasting)
  • Mixing bowl

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat the oven to 200°C. Peel the beetroot and cut into 1-2 cm cubes. Toss with a little oil and salt, then spread out in a roasting tin.

Tip: The surface of the diced beetroot caramelises in the oven, concentrating its sweet flavour, unlike boiling where flavours leach into the water.
2 ✓

Roast the beetroot for about 25-30 minutes until easily pierced with a fork but the edges are slightly browned. Let cool.

Tip: Cooling is important: if you mix it hot with the rocket, the leaves will immediately wilt and become slimy from the heat.
3 ✓

Toast the walnuts in a dry frying pan for a few minutes, then crush roughly. Finely chop the parsley.

Tip: Toasting the walnuts reveals their aromas.
4 ✓

For the dressing, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and pepper until smooth.

Tip: The dark colour and sweet-sour taste of balsamic vinegar adds depth to the dressing.
5 ✓

In a bowl, mix the chickpeas, cooled beetroot, and rocket with the dressing. Scatter the walnuts and parsley on top.

Tip: The fresh, grassy taste of parsley balances the heaviness of the beetroot.

Recipe FAQ

How long should I roast the beetroot?
It depends on the size. Roasted whole it can take up to 1 hour, but if diced, 25-30 minutes is sufficient.

Ingredients

  • 240 g cooked chickpeas (tinned, rinsed)
  • 300 g raw beetroot
  • 50 g rocket
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 pinch pepper
  • 30 g walnuts
  • 1 tsp balsamic vinegar
  • 1 bunch fresh parsley