Best Vegan Roasted Beet & Chickpea Salad
Looking for a vibrant, nutritious salad? This Vegan Roasted Beet & Chickpea Salad is packed with plant-based protein, rich flavors, and a creamy tzatziki dressing. Roasted beets bring a deep, earthy sweetness, while chickpeas add a satisfying crunch. It’s perfect for meal prep, lunch, or a light dinner!
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.