This beetroot, chickpea salad with homemade rye croutons is super delicious, nutritious and perfect for any lunch or dinner. This salad is also very healthy and amazing for holiday dinner table, when you try it’s going to make you come back for more. With very few ingredients and so satisfying, it becomes balanced enough to be the main meal in itself. It’s excellent served both warm and cold and can be made in different ways using different ingredients. This salad is perfect in the winter, spring, or summer season. The salad bursts with earthy flavors and is served with a quick and delicious vegan feta and olive oil salad dressing. It’s bright, healthy, and a flavorful powerhouse of a salad that will keep you full and satisfied.
The ingredients you’ll need for this beetroot chickpea salad
You’ll only need couple of the ingredients which you can easily find in your pantry or any grocery store.
-Beetroot. I love beets fot its colour and nutrients, it also tastes so great and it’s one of my favourite vegetables to add to salad. For this salad I roasted beetroot in the oven with olive oil, salt and cumin. I wrapped everything in foil and baked in the oven for about 1 hour. It became so delicious and caramelised. I always make a big batch of these beetroots, they store very well in the fridge for about 5-6 days and it’s perfect with any salad or meals.
-Chickpeas. I like to always have a can of chickpeas in my pantry and use whenever I need to eat a quick meal. It’s perfect as all you need to do is drain them and use. You can definitely cook chickpeas by yoursef, it’s just more time consuming. If I cook by myself I usually cook a huge amount and freze the chickpeas into portions.
-Rye bread. I love to use a dark loaf of bread and make the crispy croutons out of it. You can definitely use other bread to make croutons, I just love the look of dark croutons and it’s also super healthy.
-Parsley. I love to use some kind of herbs in my salads. My first option is always parsley. I grow it in my garden and I have endless supply of it all year around. You can also use dill, basil or even fresh oregano here. Anything you like.
-Onion. It gives a lovely kick and crunch to the salad. I sliced it very thinly and mixed very well with the other ingredients
-Vegan feta cheese. You don’t have to use it in this salad, but I personally think feta and beetroot is one of the best combinations.
Check out more salad inspiration:
Beetroot Chickpea Salad
- 3 beetroot
- 4 slices rye bread
- 1 can chickpeas
- 1 small onion
- 1 bunch parsley
- 30 g vegan feta cheese
- 3 tbsp olive oil
- ½ lemon juice
- 1 tsp salt
- ½ tsp cumin
- Peel and cut larger beets in half. Add them to a lined foil, drizzle with 1 tbsp olive , add salt and cumin. Wrap like a parcel and bake in the preheated 180C oven for about 1 hour.
- Cut the bread into cubes and drizzle with olive oil and salt. Bake in the oven for about 20 minutes until golden and crispy.
- When the beets are cooked slice them into desired pieces and add to a serving bowl.
- Add chickpeas, thinly sliced onion, parsley and croutons.
- Add crumbled feta cheese, squize lemon juice and some olive oil. Mix very well and serve it. Enjoy!