Vegan Roasted Beet and Chickpea Salad with tzatziki sauce is a feast for both the eyes and the taste buds. Featuring colorful earthy red, and golden yellow beets, this salad is as vibrant as it is flavorful. Roasting the beets caramelizes their natural sweetness, while the chickpeas add a hearty, and savory flavor. Topping this chickpea salad with a creamy vegan tzatziki sauce, brings this dish together! The bold flavors and refreshing tanginess blend in a way that will delight any plant-based food lover.
Healthy and Colorful Plant-Based Dish
Packed with wholesome ingredients, this rainbow beet salad is as nutritious as it is beautiful. Beets are rich in antioxidants, vitamins, and minerals like potassium and folate, while chickpeas deliver plant-based protein and fiber to keep you full and satisfied. Topping this delicious salad with vegan tzatziki sauce adds a Mediterranean-inspired twist that’s creamy, tangy and refreshing. Topped with a light sprinkle of fresh parsley, this dish embodies the best of healthy, vegan cuisine.
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An Easy, Salad, Side Dish or Meal Recipe
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. Its combination of vibrant hues and bold flavors makes it ideal for impressing guests or brightening your weekly meal prep. Serve it warm for a cozy and comforting meal or chilled for a refreshing summer dish. With its healthy 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.
What you’ll love about this recipe:
- Vibrant Colors: These red, and yellow beets create a stunning, Instagram-worthy dish.
- Nutrient-Packed: Loaded with antioxidants, protein, and fiber for a healthy, satisfying meal.
- Versatile: Serve it warm or chilled, as a main dish, salad or a side.
- Easy to Make: Simple steps like roasting and mixing make it beginner-friendly.
- Crowd-Pleaser: It’s a guaranteed hit at potlucks, dinner parties, or casual meals.
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 chickpeas?
You can use roasted white beans, or even edamame for a similar texture and protein boost.
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 low-fat vegan yogurt for the tzatziki sauce.
How do I store leftovers?
Store leftover salad components separately in airtight containers in the fridge for up to 3 days. Combine just before serving.
Can I add other vegetables to this salad?
Absolutely! Roasted carrots, 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.
What can I use instead of tzatziki sauce?
If you don’t have tzatziki, try a simple tahini dressing, lemon-tahini sauce, or a vegan ranch dressing as an alternative.
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, 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 add fruit to this salad?
Yes, diced apples, oranges, or pomegranate seeds would add a sweet and tangy twist to the flavors.
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.
Cooking Tips:
- Peel Beets Easily: Roast the beets with the skin on, then rub the skins off with a paper towel after cooking for a mess-free experience.
- 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: Roast the beets and chickpeas in advance and refrigerate for easy assembly later.
Serving Suggestions:
- 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
Make-ahead and Storage Tips
Make-ahead Tips
- Roast in Advance: Roast the beets and chickpeas up to 3 days ahead and store them separately in airtight containers in the fridge.
- Prep Tzatziki Sauce: Make the vegan tzatziki sauce up to 2 days in advance and refrigerate it to allow the flavors to meld.
- Assemble Just Before Serving: Combine the roasted beets, chickpeas, and tzatziki sauce right before serving to keep the dish fresh and vibrant.
Storage Tips
- Refrigerate Leftovers: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Keep Components Separate: For best freshness, store the roasted beets, chickpeas, and tzatziki sauce in separate containers and combine them when ready to eat.
- Avoid Freezing: The beets and chickpeas can become mushy, and the tzatziki sauce may lose its creamy texture when frozen.
More Delicious Beet Recipes
- The Best Vegan Borscht Soup
- Beet and Mango Salad with Citrus Dressing
- Roasted Beet Hummus
- Summer Cold Borscht Soup
Use Store-bought or make your own Tzatziki Sauce for this recipe:
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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
- ½ teaspoon smoked paprika
- ½ teaspoon salt and pepper (or to taste)
- ⅛ cup fresh parsley, finely chopped
- 1 cup Vegan Tzatziki Sauce (see NOTES below for RECIPE)
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.
- 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.
