This roasted beetroot, chickpea salad with vegan feta cheese 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 fetaö sumac 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.
-Sunflower seeds. I love to use some king of seeds or nuts in my salads. It gives a lovely crunch to the salads and extra healthy fats.
-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.
-Dressing. It’s made out of sumac, balsamic vinegar and extra virgin olive oil. I love sumac as it’s super fresh and interestinf flavour which is perfect for salads.
-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:
Roasted Beetroot Chickpea Salad
- 2 large beetroots
- 1 can chickpeas
- ⅓ cup toasted sunflower seeds
- ¼ cup vegan feta cheese
- 1 handful parsley
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp salt
- 1 tsp sumac
- Peel and cut beets into bite size pieces. Add them to a lined foil, drizzle with 1 tbsp olive , add salt and mix. Roast in the preheated 200C oven for about 35 minutes.
- When beets are cooked add to a bowl together with chickpeas, seeds, parsley.
- Drizzle with olive oil, balsamic vinegar and sumac. Add feta cheese and mix the salad. Serve it and enjoy!