Easy Beetroot Chickpea Salad (with Canned Chickpeas!)
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!
Servings 4
Calories 390kcal
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!
Notes
Refrigerate salad and salad dressing leftovers separately in an airtight container for up to 5 days!
Nutrition
Serving: 0.25of the recipe | Calories: 390kcal | Carbohydrates: 31g | Protein: 11g | Fat: 25g | Sodium: 500mg | Fiber: 8g
