This healthy Beetroot Chickpea Salad is made with beets (boiled or roasted), chickpeas, cottage cheese (paneer), cucumber, red onion, and a tangy lemon vinaigrette. Serve it alongside any meal, or enjoy it for a light lunch.
The ultimate fusion of deliciousness and good nutrition is found in this beetroot and chickpea salad. This dish combines boiled beetroot, protein-rich paneer (Indian cottage cheese), cucumber, red onion, and acidic lemon dressing with boiled chickpeas. Even the pickiest diner will like this salad.
Whenever I prepare chana masala or chickpea coconut curry, I always cook extra chickpeas to use for this salad. If you like this salad then you will love my chickpea cucumber salad and carrot beetroot salad.
More Beetroot Recipes
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Beet 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.
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:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon roasted cumin powder
- salt and black pepper to taste
Whisk to combine.
Assemble The Salad
In a large mixing bowl, add all the salad ingredients, like 2 cups of cooked beets (diced), 1.5 cups of boiled or canned chickpeas, ½ cup cucumber (diced), ¼ cup onion (finely chopped), ½ cup paneer (cubed), and 2 tablespoons 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!
Serving Suggestions
This beet salad is wholesome and can be served alone. You can also serve it as a side salad along with soup, grilled veggies, or sandwiches for a complete and satisfying meal.
This flavorful salad also compliments to my roasted potatoes and turmeric yellow rice.
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 or tempeh.
Make Ahead and Storage
- Make-Ahead:Â 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 Salad Recipes
Beetroot Chickpea Salad
Equipment
Ingredients
- 3 medium beetroot boiled and diced, (about 2 cups)
- 1 ½ cup chickpeas boiled/canned
- ½ cup cucumber diced
- ¼ cup onion finely chopped
- ½ cup paneer cubed
- 2 tablespoon coriander leaves
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon roasted cumin powder
- salt and black pepper to taste
Instructions
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!
Nutrition
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