This Beetroot Chickpea Salad is pure comfort in a bowl: sweet 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 creamy chickpeas, zippy red onion, and crunchy walnuts, all tossed in a tangy-sweet maple balsamic dressing.
Fresh, vibrant, and seriously satisfying, I know I’m no stranger to absolutely delicious salads, but this one is totally a show-stopper!
Who Said Healthy Can’t Be Delicious?
As a Registered Dietitian, I’m all about meals that check all the boxes with protein, fiber, healthy fats, and veggies, and trust me, this beet and chickpea salad is nailing it. Let’s break it down!
- Protein? Yup, from the chickpeas!
- Fiber? Again, chickpeas and beets!
- Healthy fats from the Maple Balsamic Salad Dressing, check!
- And lots of veggies, obviously.
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.
Pump Up the Protein, Plant-Style!
Looking for a little extra protein boost? I totally recommend pairing this beet and chickpea bowl with my Healthy and Tasty Air Fryer Tofu Nuggets! They can cook at the same time as the beets and will add up to 30 grams more protein to this vegetarian beetroot salad!
Since you’re already whipping up a batch of my Maple Balsamic Dressing, you NEED to also try my Apple Radicchio Salad with Rosemary Thyme Tofu! It’s packed with herby, savory flavor with just the right amount of sweetness!
Beet It! Step-by-Step to Salad Perfection
Easy Beetroot Chickpea Salad (with Canned Chickpeas!)
Equipment
- 1 large sheet pan
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
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!
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!
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!