This refreshing, high-protein Chickpea Beetroot Salad is a delicious and colorful salad that combines the vibrant sweetness of grated cooked beetroot with the hearty texture of cooked chickpeas.
Tossed with crisp vegetables like cucumber, red onion, radish, and carrots, and seasoned with Greek yogurt dressing, this salad recipe is perfect for a healthy lunch, side dish, or even a satisfying main course salad.
Blend Latin American spices and Asian ingredients for bold and vibrant flavor combinations.
Table of contents
Whether you are looking for a light, refreshing salad, a weight loss recipe, or a filling dish to enjoy any time of the year, this salad is a must-try.
Plus, this easy salad is full of Mediterranean flavors, packed with fiber-rich ingredients, antioxidants, and heart-healthy fats. Health and taste in a single dish—Isn’t it great?
About Chickpea Beetroot Salad
This chickpea and beetroot salad is a nutritious, vibrant, and satisfying dish full of fresh, delicious, and wholesome ingredients. It’s a superfood salad that’s not only antioxidant-rich but also tastes amazing.
It’s vibrant, refreshing, flavorful, yummy, nourishing, satisfying, and will leave you feeling energized. The combination of fresh veggies, savory chickpeas, and creamy yogurt dressing is a true winner!
This protein-packed beetroot and chickpea salad is a healthy recipe that will have you coming back for more.
This chickpea beetroot salad is packed with heart-healthy fats, immune-boosting ingredients, and tons of flavor. It’s exactly what we look for in a salad.
If you love beetroot salads or chickpea salads, then this easy salad recipe has your name written all over it.
The grated cooked beetroot adds an earthy, sweet flavor, while the chickpeas provide a solid source of plant-based protein. Fresh vegetables like lettuce, tomatoes, carrots, red bell peppers, onions, radish, and cucumber add a refreshing crunch.
The pomegranate pearls add a juicy burst of flavor, and lastly, the sliced almonds give it the perfect finishing touch. To bring everything together, a creamy, herby high-protein Greek yogurt dressing, seasoned with mint powder, cumin powder, smoked paprika, and garlic, adds just the right amount of tang and richness.
You can easily customize this protein-rich salad recipe with your favorite veggies or seasonings. Add broccoli, corn, or feta cheese to it. Or, you can skip the veggies you don’t like. This salad will still be delicious!
The great thing I love about this salad is that it looks gourmet enough to serve at parties and get-togethers. I make this beetroot and chickpea salad when guests come over, and they absolutely love it. So, are you ready to make this salad for your next family gathering and serve it to your friends and family?
Let’s make this easy salad recipe!
Why You’ll Love the Recipe
This Chickpea and Beetroot Salad ✔️ is high-protein & fiber-rich
✔️ is quick and easy to make
✔️ uses Greek yogurt dressing
✔️ can easily be customized
✔️ is fresh and flavorful
✔️ can be served at parties
✔️ is vegetarian & gluten-free
✔️ can also be made vegan
Ingredients
For the Salad
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Lettuce: Adds a crisp and refreshing base for the salad.
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Tomatoes: I have used roma tomatoes for their juicy sweetness and vibrant color. You can also use cherry tomatoes here.
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Onion: Chopped red onions add a slight sweetness and crunch.
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Cucumber: Adds a cool, refreshing crunch that balances the other flavors of this salad recipe.
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Carrots: Grated carrots add color, sweetness, and fiber to the salad.
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Radish: Red radishes add a peppery bite, crunch, and a beautiful color.
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Chickpeas: The heart of this salad, chickpeas add protein and a satisfying texture. I have used cooked chickpeas in this recipe, but you can also use drained canned chickpeas.
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Red bell peppers: The red variety of bell peppers adds sweetness and enhances the lovely red color of the salad, which mingles with the beetroots.
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Beetroot: Grated cooked beetroot adds an earthy sweetness and deep color to the dish. You can either boil the beetroots or use roasted beetroots for this recipe.
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Pomegranate pearls: They add a juicy burst of fruity sweetness and antioxidants.
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Sliced almonds: They add a crunchy texture and a nutty flavor that perfectly complements the salad.
For the Dressing
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Greek yogurt: It makes the creamy base of the dressing while adding richness, tang, and protein to this salad.
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Seasoning: Mint powder is added for a refreshing and fragrant note, smoked paprika for subtle smoky flavor, cumin powder for warm, earthy spice, ground black pepper for mild heat, and salt to taste to enhance all the flavors and tie everything together.
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Lemon juice: It adds brightness and acidity, balancing the richness of the yogurt.
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Olive oil: Extra virgin olive oil adds smoothness and richness to the dressing.
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Garlic cloves: Minced garlic cloves add an aromatic depth to this salad dressing.
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Cilantro: Freshly chopped cilantro adds freshness and herby flavor to the dressing.
Variations
Vegan Chickpea Beetroot Salad
For a vegan option or a plant-based meal, swap the Greek yogurt dressing for a dairy-free alternative like plant-based yogurt. This makes for a creamy, vegan option.
Nut-Free Salad
If you are looking for a nut-free alternative, avoid the sliced almonds. Instead, you can use seeds like pumpkin seeds or sunflower seeds for added crunch.
Feta Cheese
For Mediterranean flavors, you can add crumbled feta cheese and swap the Greek yogurt dressing with olive oil vinaigrette.
Serving Suggestions
This chickpea beetroot salad can be served as a healthy lunch, quick dinner, or a refreshing side dish. Serve it alone as a light, refreshing dish or pair it with bread and soup of your choice.
For a more substantial meal, serve it with grilled chicken, tofu, or paneer tikka. It’s also a lovely option for picnic food or a potluck dish that’s sure to be a crowd-pleaser.
This salad is also a great option for meal prep, as it holds up well in the fridge for a few days.
Storage Suggestions
This salad can be stored for up to 3 days in the refrigerator. To store this salad, keep the dressing separate from the salad ingredients to prevent the vegetables from becoming soggy.
When you are ready to serve, simply toss the salad with the dressing, and your fresh and vibrant meal is ready to be enjoyed.
Tips and Tricks to Make the Best Chickpea Beetroot Salad
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More greens: For an added detox salad boost, you can add some freshly chopped spinach or kale to increase the greens and nutrient content.
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Sweetener: If you like a sweeter dressing, add a teaspoon of honey or maple syrup to the Greek yogurt dressing.
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Dressing: This dressing stays fresh for up to 3 days in the fridge. It’s a great dressing to prepare ahead of time and store for later use.
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Grains: To make the salad even more filling, you can add some cooked quinoa or couscous for a delicious, hearty twist.
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Beetroot: I have used roasted beetroots for this salad recipe, but you can also use boiled grated beetroots.
Chickpea Beetroot Salad (Step-by-step photo instructions)
Prepare the Dressing:
- In a medium bowl, whisk together Greek yogurt, salt, mint powder, smoked paprika, cumin powder, black pepper, lemon juice, olive oil, minced garlic, and chopped cilantro. Mix until smooth and creamy. Add a splash of water to adjust the consistency. Set it aside.
How to Make Chickpea Beetroot Salad
- In a large salad bowl, layer the lettuce, roma/cherry tomatoes, red onion, cucumber, grated carrots, sliced red radish, cooked chickpeas, red bell peppers, and grated beetroot. Sprinkle the pomegranate pearls over the top.
- Drizzle the prepared yogurt dressing over the salad. Gently toss to combine, ensuring the vegetables and chickpeas are evenly coated. Garnish with sliced almonds for added crunch. Serve the salad fresh and chilled as a main dish or as a side to your favorite main course.
Recipe Card
Chickpea Beetroot Salad [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 7 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | International | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 156 calories | 1 |
INGREDIENTS
For Chickpea Beetroot Salad
- 2 cups chopped lettuce
- 1 cup Roma or cherry tomatoes, halved
- 1 cup red onion, chopped
- 1 1/4 cups chopped cucumber
- 1 cup grated carrots
- 1 cup sliced red radish
- 1 1/2 cups cooked chickpeas
- 1 cup red bell peppers, diced
- 1/2 cup grated cooked beetroot
- 1 cup pomegranate pearls
- Sliced almonds for serving
For the Dressing
- 1 cup Greek yogurt
- Salt, to taste
- 1 tablespoon mint powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- Water, as needed
INSTRUCTIONS:
Prepare the Dressing:
- In a medium bowl, whisk together Greek yogurt, salt, mint powder, smoked paprika, cumin powder, black pepper, lemon juice, olive oil, minced garlic, and chopped cilantro. Mix until smooth and creamy. Add a splash of water to adjust the consistency. Set it aside.
How to Make Chickpea Beetroot Salad
- In a large salad bowl, layer the lettuce, roma/cherry tomatoes, red onion, cucumber, grated carrots, sliced red radish, cooked chickpeas, red bell peppers, and grated beetroot. Sprinkle the pomegranate pearls over the top.
- Drizzle the prepared yogurt dressing over the salad. Gently toss to combine, ensuring the vegetables and chickpeas are evenly coated. Garnish with sliced almonds for added crunch. Serve the salad fresh and chilled as a main dish or as a side to your favorite main course.
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NOTES:
- For an added detox salad boost, you can add some freshly chopped spinach or kale to increase the greens and nutrient content.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chickpea-beetroot-salad/
