Vegan Roasted Beet and Chickpea Salad with tzatziki sauce is a beautiful salad that is a feast for both the eyes and the taste buds.
PREP TIME
10 minutes
COOK TIME
30 minutes
TOTAL TIME
40 minutes
SERVINGS
4 servings
Chickpea Salad with Roasted Beets
This dish features colorful earthy red, and golden yellow beets, that are the star of this salad. Roasting the beets caramelizes their natural sweetness, while the chickpeas add a hearty, and savory flavor. Topping this chickpea salad with a creamy and refreshing vegan tzatziki sauce, brings this dish to another level for any plant-based food lover!
An easy salad for side dish or meal
Perfect for any occasion, this vegan roasted beet and chickpea salad is versatile enough to serve as a light lunch, a colorful side dish, or the star of your dinner table. These red, and yellow beets create a stunning, Instagram-worthy dish. Its combination of vibrant hues and bold flavors makes it ideal for impressing guests or brightening your weekly meal prep.
About This Recipe
RECIPE TYPE
Salad, side dish, dinner, lunch, bowl meal, main course
BEST SEASONS
Fall, Winter
STAR INGREDIENTS
Beets, Chickpeas
BEST FOR
Weeknight dinners, easy meal prep, casual meals, holidays
HIGHLIGHTS
What to Serve with Roasted Beets & Chickpea Salad:
- Serve over or with fresh greens, such as a bed of lettuce, arugula, mixed greens or spinach.
- Crusty bread, vegan sourdough, flat bread, or pita bread.
- Vegan Lentil Vegetable Soup
- Vegan Parmesan Cabbage Rice Soup
- Vegan Flatbread with Ricotta, Peaches, and Greens
- Grain bowl: Serve alongside cooked quinoa, farro, or couscous.
- Falafels
- Tzatziki Sauce
Serve warm or chilled
Serve it warm for a cozy and comforting meal or chilled for a refreshing summer dish. With its nutritious vegan ingredients and easy preparation, this salad is a go-to recipe for anyone seeking wholesome, plant-based meals that don’t compromise on taste or visual appeal.
Recipe Notes:
- Separate Beets by Color: Roast red, and yellow beets on different sections of the tray to prevent color bleeding.
- Crispy Chickpeas: Pat chickpeas dry before roasting to achieve a perfectly crispy texture.
- Cut Uniformly: Chop beets into even-sized pieces to ensure they roast evenly.
- Enhance Tzatziki: Let your tzatziki sauce chill for 30 minutes before serving to intensify the flavors.
- Prep Ahead: You can roast the beets and chickpeas in advance and refrigerate for easy assembly later.
Recipe Frequently Asked Questions
Can I use canned beets instead of roasting fresh ones?
Technically you can use canned beets to save time, but it’s not ideal. The texture and roasted flavor will not be the same. If you do try canned beets, be sure to drain and pat them dry before using. If you are short on time, the best solution is to roast the beets ahead of time.
Is the tzatziki sauce gluten-free?
Most vegan tzatziki recipes are naturally gluten-free, but always check your yogurt and other ingredients to ensure they are certified gluten-free.
What can I substitute for tzatziki sauce?
You could substitute with tahini sauce or a vinaigrette dressing.
What can I substitute for chickpeas?
You can use white beans for similar color and texture, or even edamame or lentils.
Can I make this salad oil-free?
Yes! Roast the beets and chickpeas using a splash of vegetable broth or omit oil entirely. Use a no-fat vegan yogurt or sour cream for the tzatziki sauce. Or use an oil-free dressing or tahini sauce.
Can I add other vegetables to this salad?
Absolutely! Roasted carrots, red onions, sweet potatoes, or zucchini would pair beautifully with the beets and chickpeas.
What yogurt works best for vegan tzatziki?
Unsweetened coconut, almond, or soy-based yogurts work best for a creamy and neutral base.
Can this salad be served warm?
Yes, it’s delicious both warm and chilled. If serving warm, drizzle the tzatziki sauce just before eating.
How do I prevent beets from staining my hands?
Use gloves or rub your hands with a bit of olive oil before handling beets to make cleanup easier.
Can I serve this salad as a main dish?
Yes! The combination of chickpeas and beets provides enough protein and substance to make it a satisfying main dish.
How can I make this salad spicier?
Add a sprinkle of chili flakes, or cayenne pepper to the chickpeas before roasting, or drizzle the finished salad with hot sauce.
How can I add more crunch to the salad?
Add toasted seeds like sunflower or pumpkin seeds, or sprinkle on roasted nuts such as almonds or pecans.
Can I meal prep this salad?
Yes! Roast the beets and chickpeas, prepare the tzatziki sauce, and store them separately. Combine them when ready to serve for maximum freshness.
Can I use store-bought tzatziki sauce?
Yes, but ensure it’s vegan if that aligns with your dietary needs.
What if I don’t like parsley?
Substitute it with cilantro, or dill, for a different herbaceous flavor.
Can I add grains to this salad?
Absolutely! Quinoa, farro, or brown rice would make it heartier and more filling.
Planning Ahead Tips:
Try More Delcious Beet Recipes
Use Store-bought or make your own Tzatziki Sauce for this recipe:
Editor’s Note
For my lunch, I don’t mind a pink salad from bleeding beets. But when serving guests, presentation is everything. For a magazine-worthy plating, here’s my tip: Toss the chickpeas, parsley, and greens (if using), in dressing first. Then gently nestle the roasted beets on top just before serving for a pro presentation.
Tried this recipe? We’d love to hear how it turned out. Leave a comment below.
Best Vegan Roasted Beet & Chickpea Salad
Ingredients
- 2 medium red beets, peeled and chopped into bite sized cubes or slices
- 2 medium yellow beets, peeled and chopped into bite sized cubes or slices
- 15 oz canned chickpeas, rinsed and drained (or about 2 cups cooked chickpeas)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt and pepper (or to taste)
- 1/4 cup fresh parsley, finely chopped
- 1 cup Vegan Tzatziki Sauce (see NOTES below for RECIPE)
- salad greens, (optional) serve on bed of greens or toss in salad
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped beets with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Spread them out on a baking sheet.
- On the same or a separate baking sheet, toss the chickpeas with the remaining olive oil, 1/4 tsp salt, and smoked paprika if using.
- Roast for 25-30 minutes, flipping halfway, until the beets are tender and the chickpeas are golden and slightly crispy. Chickpeas may be done first and can be removed to cool.
- In a bowl, combine the dairy-free yogurt, grated cucumber, garlic, lemon juice, olive oil, and dill (if using). Mix well and season with salt and pepper to taste. Chill in the fridge until ready to use.
- In a serving bowl or on a plate, layer the roasted beets and chickpeas. Drizzle generously with the tzatziki sauce.
- Serve immediately while the beets and chickpeas are warm, or chill and serve as a cold salad later. Optional: Add extra toppings like toasted sunflower seeds or fresh parsley for added texture and flavor.
