Roasted Beet and Chickpea Salad

A warm-cool side salad built from roasted beets and chickpeas, finished with arugula, red onion, parsley, and balsamic vinaigrette. The beets are roasted until tender, the chickpeas are roasted separately for light crisp edges, and the final toss keeps the greens fresh.

By Julienne

Roasted Beet and Chickpea Salad

Cook time: 35 minutes

Servings: 4

Ingredients

  • 15 ml olive oil divided
  • 3 g fine salt divided
  • 0.5 g black pepper divided
  • 450 g beets peeled and cut into 2 cm wedges
  • 240 g cooked chickpeas drained and rinsed
  • 30 ml balsamic vinegar for vinaigrette
  • 5 g Dijon mustard for vinaigrette
  • 10 g honey for vinaigrette
  • 3 g garlic finely grated
  • 15 ml olive oil divided
  • 3 g fine salt divided
  • 0.5 g black pepper divided
  • 15 ml water for loosening the vinaigrette, if needed
  • 85 g arugula washed and dried
  • 60 g red onion thinly sliced
  • 10 g flat-leaf parsley leaves chopped
  • 40 g feta cheese crumbled

Instructions

  1. Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated and the sheet is lined.
  2. Toss the beets with 10 ml olive oil, 2 g salt, and 0.5 g black pepper. Spread them on one half of the baking sheet. In the same bowl, toss the chickpeas with 5 ml olive oil and 1 g salt, then spread them on the other half of the sheet. The beets and chickpeas are in a single layer with space around them.
  3. Roast for 30 to 35 minutes, stirring the chickpeas once halfway through and turning the beet wedges if their cut sides are browning too fast. The beets should be tender when pierced with a knife and the chickpeas lightly crisp at the edges. Beets are tender all the way through and chickpeas have golden edges.
  4. While the vegetables roast, whisk the balsamic vinegar, Dijon mustard, honey if using, garlic, remaining 15 ml olive oil, remaining 3 g salt, remaining 0.5 g black pepper, and water if needed in a small bowl until emulsified. The dressing looks glossy and lightly thickened.
  5. Transfer the roasted beets and chickpeas to a large bowl and let them cool for 5 minutes so they do not fully wilt the arugula. Add the arugula, red onion, and parsley, then drizzle with the dressing and toss gently. The greens are coated but still look fresh and perky.
  6. Fold in the feta if using and serve immediately, or hold the feta aside for a dairy-free version. The salad is evenly dressed and ready to plate.
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