Beet Salad with Chickpeas

I am holding the beet with chickpeas salad I just made in a large bowl

How to make Beet Salad with Chickpeas – Healthy, delicious and filling salad | Gluten free & vegan

This beet salad is simple to make and tastes delicious warm or cold. As the flavours develop it becomes even better so make this a day ahead!


  • 3-4 medium cooked beets (roasted, boiled, steamed)
  • 1 large bunch of parsley or cilantro
  • 3-4 celery stalks with the leaves
  • Half a small red onion or 2-3 scallions
  • 1 handful of pistachios, walnuts, pecans or any other kind of nuts
  • 1 can of chickpeas
  • Coriander, cumin, turmeric, granulated garlic, salt, cayenne pepper (or any other spices, to taste)
  • Extra virgin olive oil
  • Balsamic vinegar (or any other kind of vinegar)
  • Salt to taste


  • Chop the beets, parsley, celery, onion and nuts and add to a large bowl
  • Heat up a few tablespoons of extra virgin olive oil in a skillet
  • Rinse and drain chickpeas (rinse under cold water in a colander or sieve until there are no more bubbles – take your time with this, as it’s the liquid the chickpeas are canned in that causes bloating!)
  • Add chickpeas to the hot oil, add in any spices you’d like, to taste, and fry for about 5 minutes or until chickpeas are warmed through, fragrant and delicious
  • Add hot chickpeas to the bowl and dress salad with more extra virgin olive oil, balsamic vinegar and salt, to taste.
  • Toss everything extremely well to coat and enjoy!

Bursting with nutrients and made with simple ingredients, this beet and roasted chickpea salad is sophreakingood!


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