The ultimate fusion of deliciousness and good nutrition is found in this beetroot and chickpea salad. This dish combines protein-rich cottage cheese, cucumber, red onion, and acidic lemon with boiled chickpeas. Even the pickiest diner will like this salad.
Beetroot Chickpea Salad Ingredients
Beets: I used fresh, medium-sized beets in this recipe. You can either boil or roast beets until tender. I like using my electric pressure cooker to cook the beets; here is the detailed recipe for Instant Pot Beets. If you don’t have a pressure cooker, then cook them in a large pot of boiling water until tender. I do not prefer using canned beets in the salad. Chickpeas (aka garbanzo beans): You can use either canned or cooked chickpeas. I cooked my chickpeas using an electric pressure cooker. I prefer to soak them overnight and then cook them. Learn How to cook Chickpeas in Instant Pot. If using canned, make sure to rinse and drain before using. Cheese: I used paneer in this recipe. You may also use feta or mozzarella cheese. Cucumber: I like to use English or Persian cucumbers for salads. But, you can use any cucumber you like. Red onions: Red onion adds a bit of sweetness and crunch to the salad. Fresh Herbs: I used fresh coriander leaves in this recipe. You may also use other fresh herbs like parsley, mint, or dill. Ensure to finely chop them just before using them for maximum freshness. Garnish: I added sunflower seeds, added texture, and crunch. Feel free to use any toasted nuts of your choice, like almonds, pecan, or walnuts.
Dressing
Olive oil: Use a good quality extra-virgin olive oil for the best flavor. Lemon juice: Freshly squeezed lemon juice is preferred for this salad. You can substitute any type of vinegar, like distilled white, apple cider vinegar, or white balsamic vinegar. Garlic: Use freshly minced or pressed garlic. Seasoning: roasted cumin powder, salt, and freshly ground black pepper.
How to Make Beetroot Chickpea Salad
Prepare The Dressing
In a small jar, add all the dressing ingredients like olive oil, lemon juice, minced garlic, roasted cumin powder, salt, and black pepper. Whisk to combine.
Assemble The Salad
In a large mixing bowl, add all the salad ingredients, like cooked beets, chickpeas, cucumber, onion, paneer, and coriander leaves. Drizzle the dressing over the salad ingredients. Toss well to combine. Top it with some sunflower seeds and serve immediately. Or cover and refrigerate until you are ready to serve. Enjoy!
Beetroot Chickpea Salad Serving Suggestions
This Beet Salad is wholesome and can be enjoyed on its own. You can also serve it as a side salad along with soup, grilled veggies, or sandwiches for a complete and satisfying meal.
Popular Substitutions & Additions
Cheese: Swap paneer (cottage cheese) with crumbed or cubed feta cheese or mozzarella cheese. Make it Spicier: Add freshly chopped green chilies or jalapeño pepper. Other fresh herbs: Try dill leaves, parsley, fresh thyme, or mint. Add Nuts: Add almonds, walnuts, or pecans for some nice crunch. Vegan: Substitute Paneer with roasted tofu.
Make Ahead and Storage
Make-Ahead: You can pre-cook the beets and chickpeas up to 3 days in advance and refrigerate them in an airtight container until you are ready to use. Storage: Leftover Beet and chickpea salad will be kept in the refrigerator for 2 to 3 days when stored in an airtight container. After that, the flavors will start to fade.
More Beetroot Recipes
Beetroot Kurma Beetroot Cutlet Chickpea Beetroot Stir fry Carrot Beetroot Sandwich Beetroot Raita Beetroot Paratha Beetroot Halwa
More Salad Recipes
Chickpea Cucumber Salad Sprouted Moong Salad Avocado Cucumber Tomato Salad Quinoa Chickpea Salad Creamy Cucumber Salad Boiled Peanut Salad
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