Name: Beetroot and Chickpea Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 medium beetroots, roasted and diced; 1 can (15 oz / 400 g) chickpeas, drained and rinsed; 1 small red onion, thinly sliced; ½ cup fresh parsley, chopped; ¼ cup fresh mint, chopped; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp ground cumin; Salt and pepper, to taste; Optional: ½ cup crumbled feta or goat cheese

Jump to Recipe·Print Recipe

If you’re searching for a dish that’s as stunning to look at as it is satisfying to eat, you simply have to try this Beetroot and Chickpea Salad. Sweet, earthy beetroots mingle with creamy chickpeas in a symphony of flavors and colors, finished with aromatic herbs and a zesty dressing. This is the kind of salad that brightens your table, uplifts your taste buds, and works beautifully for lunch, as a side, or featured at any Mediterranean-style spread.

Beetroot and Chickpea Salad Recipe - Recipe Image

Ingredients You’ll Need

Making a fantastic Beetroot and Chickpea Salad is all about choosing simple, fresh ingredients that work together in harmony. Each element brings its own texture and flavor—don’t skip a single one if you want this salad to truly sing!

Beetroots (2 medium, roasted and diced): Roasting enhances their deep, sweet flavor and keeps the salad vibrant and hearty.
Canned chickpeas (1 can, 15 oz/400 g, drained and rinsed): Chickpeas offer a lovely, creamy bite and make the salad extra satisfying.
Red onion (1 small, thinly sliced): Adds a mellow crunch and a gentle sharpness that balances the sweetness of the beets.
Fresh parsley (½ cup, chopped): Brightens up every bite, adding color and an herby, peppery note.
Fresh mint (¼ cup, chopped): Lifts the whole dish with its refreshing coolness—perfect for summer days.
Olive oil (3 tbsp): A generous drizzle gives a silky texture and rounds out the flavors.
Lemon juice (2 tbsp): Zesty and aromatic, it ties all the fresh ingredients together beautifully.
Ground cumin (1 tsp): Just a touch brings warmth and Mediterranean character to the salad.
Salt and pepper (to taste): Essential for making the flavors pop—don’t be shy!
Optional cheese (½ cup crumbled feta or goat cheese): For creaminess and tang, sprinkle some on top right before serving.

How to Make Beetroot and Chickpea Salad

Step 1: Roast the Beetroots

Preheat your oven to 200°C (400°F). Wrap the beetroots in foil or place them on a baking tray, and roast for around 40 minutes until they’re tender when pierced with a knife. Let them cool, then peel off the skins (they should slip right off) and dice into bite-sized cubes. Roasting really brings out the natural sweetness and gives your Beetroot and Chickpea Salad a beautiful depth of flavor.

Step 2: Combine the Salad Base

In a large mixing bowl, add your roasted, diced beetroot along with the drained chickpeas, thinly sliced red onion, chopped parsley, and chopped mint. Mix gently to combine, taking care not to mash the chickpeas or beets—this helps everything stay fresh, colorful, and appetizing.

Step 3: Make the Dressing

In a small bowl or measuring jug, whisk together the olive oil, fresh lemon juice, ground cumin, and a good pinch each of salt and pepper. The lemon and cumin really wake up the flavors, while the olive oil makes everything silky and luscious. Taste your dressing and adjust the seasoning if needed—it should be zingy and well balanced.

Step 4: Dress and Toss

Pour your dressing over the salad base, and then gently toss everything together so that each ingredient is lightly coated. The beets will tint the chickpeas a lovely pink, making the Beetroot and Chickpea Salad even more striking. Let the salad sit for a few minutes so the flavors can mingle.

Step 5: Finishing Touches

If you’re adding cheese, now’s the time to scatter the crumbled feta or goat cheese over the top. Serve the salad either slightly chilled or at room temperature. If you’re feeling fancy, add a sprinkle of toasted nuts or seeds for extra crunch and nutrition—walnuts, pumpkin seeds, or sunflower seeds all work beautifully.

How to Serve Beetroot and Chickpea Salad

Garnishes

A sprinkling of chopped fresh herbs (like more parsley or mint), a final flourish of feta or goat cheese, and a handful of toasted seeds will make your Beetroot and Chickpea Salad look inviting and taste extraordinary. Don’t underestimate a drizzle of top-quality olive oil or a hint of lemon zest for an added aroma.

Side Dishes

This salad pairs wonderfully with crusty bread, warm pita, or as part of a vibrant mezze platter beside falafel, hummus, and olives. It’s equally at home next to grilled chicken, fish, or as a hearty vegetarian centerpiece with couscous or quinoa on the side.

Creative Ways to Present

For a party-ready Beetroot and Chickpea Salad, try serving it in chic little glasses or spooned onto crisp lettuce leaves for individual bites. Layer it in a mason jar for a portable lunch, or heap it onto a big platter to let all those gorgeous colors steal the show.

Make Ahead and Storage

Storing Leftovers

Beetroot and Chickpea Salad is a meal-prepper’s dream: cover and refrigerate your leftovers in an airtight container for up to 2–3 days. The flavors deepen over time, and the herbs keep everything refreshing. Just give it a gentle toss before serving to redistribute the dressing.

Freezing

While you can technically freeze this salad, it’s best enjoyed fresh—freezing will change the texture of both the beets and chickpeas, making them a bit mushy once thawed. If you must freeze, do so without the herbs and cheese, then add those after thawing for the best taste and presentation.

Reheating

There’s no real need to reheat Beetroot and Chickpea Salad as it shines either cold or at room temperature. If you prefer it slightly warmed, give it just a few seconds in the microwave (without cheese), but be careful not to overheat, as this can wilt the herbs.

FAQs

Can I use pre-cooked or store-bought beetroots instead of roasting my own?

Absolutely! If you’re pressed for time, pre-cooked or vacuum-packed beetroots work well—just be sure they’re plain, without vinegar or pickling spices, to best suit the flavors of Beetroot and Chickpea Salad.

What other herbs work in this salad?

Coriander (cilantro) brings a fresh twist if you want to swap out parsley or mint. Dill also adds an aromatic, delicate flavor that pairs surprisingly well with beetroots and chickpeas.

Is this salad suitable for vegan diets?

Definitely! As long as you skip the cheese, Beetroot and Chickpea Salad is completely vegan and still bursting with flavor and creamy texture, thanks to the chickpeas.

How can I make my salad extra crunchy?

Toss in some toasted walnuts, pumpkin seeds, or sunflower seeds before serving. They not only add crunch but also extra nutrients and a nice contrast to the soft veggies.

Can I prepare the ingredients in advance?

Yes, you can roast the beets and prepare the chickpeas and herbs ahead of time. Store them separately in the fridge, and mix everything together with the dressing just before serving for maximum freshness.

Final Thoughts

There’s really nothing like sharing a bowl of Beetroot and Chickpea Salad: it’s dazzling, nourishing, and full of personality. Give it a try the next time you want something wholesome, colorful, and absolutely delicious—I promise it’ll find a regular place at your table.