Quinoa Beetroot and Chickpea Salad

Quinoa Beetrrot and chickpea salad
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This Quinoa Beetroot and Chickpea Salad turns inexpensive root vegetables into a flavorful side dish or main salad that’s hearty, seasonal, and delicious. It’s also super versatile, you can jazz it up with any vegetables or grains of your choice, the recipe is perfect for any occasion! I love root vegetables, they’re cheap, full of nutrients, versatile and keep well for so many days. They’re often overlooked, but they deserve love and they should be a must haves in every grocery list. And this simple winter salad recipe is great to use the humble veggies, it will make them shine, guaranteed.

Quinoa Beetroot and Chickpea Salad

Beetroots and Potatoes are roasted to bring out their essential sweetness and to create that yummy texture. You can roast any vegetables of your choice for this salad. Such as Carrots, Parsnips, Onion, Sweet Potato, Peppers…

The soft sweet root veggies are then served with fresh parsley, chickpeas, cooked quinoa and a tangy balsamic vinaigrette. And if you haven’t tried adding grains to your salads yet, I’m telling you, it’s time.

Easy, economical, healthy and full of flavor, this winter salad is also great for meal prep. It’s a good idea to double the recipe, just saying. ; )


Quinoa is a staple food in many South American countries, and for good reason. It’s a complete protein, meaning it contains all nine essential amino acids. This makes it an excellent option for vegetarians and vegans who may struggle to get enough protein in their diets. It’s also a great source of fiber, iron, magnesium, and potassium.

Beetroot, or beets, are another superfood that adds a pop of color and nutrition to this salad. Beets are loaded with antioxidants, which help protect your cells from damage caused by free radicals. They’re also high in fiber, folate, and vitamin C.

Give it a try

This salad can be served warm or cold, making it a great option for any season. It’s also perfect for meal prep, as it can be stored in the fridge for a few days and enjoyed as a quick and healthy lunch or dinner option. So next time you’re looking for a healthy and delicious salad recipe, give this Quinoa, Beetroot, and chickpea Salad a try!

Check out more recipes:

Marinated Beans Salad

Cauliflower Chickpea Salad

Curried Potato Salad

Whole Sumac Roasted Cauliflower

Quinoa Beetrrot and chickpea salad

Quinoa Beetroot and Chickpea Salad

This Quinoa Beetroot and Chickpea Salad turns inexpensive root vegetables into a flavorful side dish or main salad that’s hearty, seasonal, and delicious.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Salad
Cuisine Mediterranean
Servings 4


  • 1 cup dry quinoa
  • 2 beetroot
  • 2 large potatoes
  • 1 cucumber
  • 1 onion
  • 1 bunch fresh parsley
  • 1 can chickpeas


  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili flakes


  • Cook quinoa according to package instructions.
  • Peel and chop the potatoes and beetroots and transfer to a baking tray. Drizzle with olive oil and salt. Roast in the oven for about 35 minutes until tender.
  • Mix all the dressing ingredients in a small bowl.
  • In a serving bowl add cooked quinoa, beetroot, potatoes, chopped cucmber and onion and parsley. Pour over the dressing and mix well. Enjoy!
Keyword beetroot, chickpeas, creamy, easy, fresh, gluten-free, healthy, lunch, Main, potatoes, recipe, tasty, vegan

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