by This Beetroot Chickpea Salad is pure comfort in a bowl: sweet oven roasted beets, hearty canned chickpeas, and a drizzle of maple balsamic magic. Ready in just 40 minutes, this easy vegan salad recipe shines as a main or a side!
If I’m going to take the time and effort to cook beets, it better be worth it. And let me assure you, this salad is SO worth it.
Sweet, earthy beets meet the ease of canned chickpeas, zippy red onion, and crunchy walnuts, all tossed in a tangy-sweet maple balsamic dressing.
Fresh, vibrant, and seriously satisfying. As a Registered Dietitian, I share tons of easy and delicious salad recipes, but this one is a total show-stopper!
DIY Beets or Shortcut Style, You Do You
Let’s be real, roasting the beets takes the bulk of the time in this recipe. Luckily, you can easily whip up the other components while they’re in the oven!
And if you’re short on time, store-bought pre-cooked beets work perfectly to get this salad on the table even faster. I’ve tested this salad using both options and while I do prefer roasting them myself for max freshness, the store bought ones work in a pinch!
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If you want to bump up the protein a little more in this easy beet salad, I couldn’t recommend whipping up a batch of my Air Fryer Tofu Nuggets to toss on top!
Beet It! Step-by-Step to Salad Perfection
Easy Beetroot Chickpea Salad (with Canned Chickpeas!)
Ingredients
- 1 batch of the Maple Balsamic Salad Dressing
- 4 medium beets with the greens removed
- 540 ml canned chickpeas, drained and rinsed, or about 2 cups
- 1/2 cup of walnut halves
- 1/2 red onion, sliced
- 1/2 cucumber, diced
- 142 g arugula
- 1/2 cup fresh flat leaf parsley
- 3 tbsp nutritional yeast
- salt and pepper to taste, I used about 1/2 tsp of flakey sea salt
Equipment
- 1 large sheet pan
Instructions
- Preheat oven to 450F. Line a baking sheet with parchment paper. Wash the beets and poke a few holes in them with a fork, then wrap them individually in tinfoil.
- Bake for 30-45 minutes, until you can easily pierce through them with a fork.While the beets are cooking, prepare the Maple Balsamic Salad Dressing.
- Once the beets have cooked, assemble the salad by putting down the bed of arugula, adding the drained and rinsed chickpeas, sliced beets, cucumbers, red onion, fresh parsley, walnuts and nutritional yeast.
- Add the balsamic salad dressing a few tablespoons at a time until it's dressed to your liking- You may have leftovers. Mix well and enjoy!
I’m looking at trying this ! Is it a low fat version.?
Hi Henrietta! It depends on what you consider low fat. There is fat in the walnuts and in the dressing, but you can reduce the amount of both of these if you’d like it to be lower fat!
Tried this, but used a white vinaigrette instead as I don’t prefer sweet dressings. It was delicious! I’m not plant-based but I LOVE all these recipes to help me eat more plants.
Hi Nisreen, I’m so happy you enjoyed it and the other recipes on my blog!