Chickpea Beetroot Salad
Bright, vibrant, and packed with wholesome ingredients, this Chickpea Beetroot Salad is a colorful feast for the senses and a nutritional powerhouse. Bursting with roasted beets, crisp cucumber, protein-rich chickpeas, and zesty red onion, this salad is elevated by a tangy homemade dressing of lemon juice, olive oil, honey (or maple syrup for a vegan twist), and a hint of mustard. Perfect as a refreshing side dish or a light main course, this easy-to-make salad comes together in just 45 minutes and serves four. Whether you're meal prepping, hosting a dinner party, or craving a healthy lunch, this salad delivers on flavor and health. Plus, it's naturally gluten-free and can easily be made vegan, making it a versatile addition to your recipe repertoire. Serve it chilled or at room temperature for peak enjoyment!
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Recipe Information
Ingredients
- 400 grams chickpeas
- 2 medium beetroot
- 1 medium cucumber
- 1 small red onion
- 2 tablespoons parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the beetroots well under running water. Place them in a pot of water and bring it to a boil. Reduce heat to a simmer and cook for 25-30 minutes, or until the beets are tender when pierced with a fork. Set aside to cool.
While the beets are cooking, rinse and drain the canned chickpeas. If using dried chickpeas, ensure they are cooked and tender.
Peel the cooled beets and dice them into small cubes. Transfer the diced beets to a large mixing bowl.
Cut the cucumber into thin slices or small cubes, depending on your preference. Finely slice the red onion and add both to the bowl with the beets.
Add the chickpeas and chopped parsley to the bowl with the vegetables.
In a small mixing bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), mustard, salt, and black pepper until the dressing is smooth.
Pour the dressing over the salad ingredients and gently toss everything together until well combined and evenly coated.
Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 50.4 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
