This beetroot and chickpea salad is the easiest autumn/winter meal to throw together. Great as a nutrient dense lunch that stores well in the fridge for leftovers. It only takes minutes to prep, 25 mins to roast the veg and you have yourself a lovely colourful plate of autumnal goodness.
With the addition of chickpeas and walnuts this salad will keep you full too! I had a pomegranate to use up so added this for colour, but cherry tomatoes would also work if you haven’t got a pomegranate.
And although it’s ideal during the cooler months when beetroot and squash are in season, it’s delicious any time of year when you’re looking for an easy, nourishing salad.
Why You’ll Love This beetroot and chickpea salad
✅ Easy to make with simple everyday ingredients.
✅ Naturally vegan and packed with fibre.
✅ Great for meal prep and lunches throughout the week.
✅ Full of seasonal vegetables and vibrant colour.
✅ Finished with a simple homemade maple balsamic dressing.
✅ Easily adapted by adding tofu, tempeh or your favourite protein.
Nutritional Highlights
✅ Excellent source of fibre from chickpeas, beetroot, squash and walnuts to support gut health and help keep you feeling fuller for longer.
✅ Good source of plant-based protein thanks to the chickpeas and walnuts.
✅ Packed with antioxidants from beetroot, pomegranate and extra virgin olive oil to help protect your cells from everyday oxidative stress.
✅ Contains healthy fats from walnuts and olive oil, helping your body absorb the fat-soluble vitamins found in the vegetables.
✅ A great source of vitamins and minerals, including folate, vitamin A, vitamin C, potassium and magnesium.
Why beetroots and squash are ideal for winter salads
With all the amazing produce in winter, you still want to showcase them in a fresh and nutritious way.
This chickpea and beetroot salad is a great way to do that. Squash and beetroot are in abundance at this time of year, so it’s great to have more fun ways to serve them. Cutting them small and roasting them quickly means you get a warm lunch but it’s super quick to make too.
Can I add more protein to this winter salad bowl?
Yes you can. This salad is great as a quick lunch or a side salad. However, if you are more hungry or want it as a dinner recipe, I would recommend you serve it with a main protein source e.g tofu, tempeh or your own preferred protein.
Ingredients you’ll need
This roasted chickpea beetroot salad uses simple ingredients that work really well together.
- Beetroot
- Butternut squash
- Olive oil
- Chickpeas
- Dried oregano
- Rocket leaves (arugula)
- Walnuts
- Pomegranate seeds
Beetroot
One of my favourite autumn/winter veggies. They are rich in folate, potassium, vitamin C, and fibre. They are also high in nitrates which (when they turn to nitric oxide in the body) can improve circulation and blood pressure.
Butternut squash
This squash is not only great for colour, but it provides a lots of vitamins A and C, along with potassium and fibre. It is particularly high in Vitamin A, so great for eye health as well as maintaining healthy skin.
Olive oil
I used extra virgin olive oil. It’s an excellent source of vitamin E and antioxidants, and by far my favourite oil for use in salad dressings. It’s also important to have some healthy fats with your veggies. The fat-soluble vitamins – A, D, E and K need some fat in order for your body to absorb them – so get drizzling!
Chickpeas
A great plant-based protein source. I used canned chickpeas for ease, but you can also cook your own. They are rich in fibre, folate, iron, and magnesium and a very easy add-in to most dishes.
Rocket leaves (arugula)
Loaded with vitamins A, C, and K, and minerals like calcium and magnesium, rocket is one of my go-to greens. I like the bitterness they provide. In fact the bitterness really helps stimulate your digestion. I know they’re not to everyone’s taste – so you can always swap for another green leaf.
Walnuts
These nuts are one of the highest in omega 3 fatty acids. Omega 3s are vitally important (particularly on a plant-based diet or if you don’t eat oily fish). They are also a good source of magnesium and provide extra fibre and protein to this salad.
Pomegranate seeds
They not only bring a burst of flavour and colour but are packed with good stuff. High in vitamin C, potassium, and antioxidants, they are a great addition to sprinkle on salads and breakfast bowls.
The whole salad is then dressed with an easy maple and balsamic vinaigrette made with the following ingredients:
- Extra virgin olive oil
- Balsamic vinegar
- Maple syrup
- Salt and pepper
It really is a very simple recipe to make.
Give it a try and let me know what you think in the comments below.
Storage and Shelf Life
Store the salad in an airtight container in the fridge for up to 3 days.
For the freshest texture, keep the dressing separate until you’re ready to serve if making it ahead.
The maple balsamic dressing will keep in a sealed jar in the fridge for around 1 week.
expert Tips
- Cut the vegetables into small cubes so they roast more quickly and evenly.
- Swap the greens. Rocket adds a lovely peppery flavour, but spinach or mixed salad leaves also work well.
- Try different squash. Any winter squash can be used instead of butternut, just adjust the cooking time if needed.
- Add extra protein. Tofu, tempeh or your favourite protein all work well if you’d like a more filling meal.
- Make ahead. Roast the vegetables in advance and store them separately before assembling for quick lunches.
- Keep the dressing separate until serving if meal prepping.
related recipes
If you enjoyed this beetroot and chickpea salad, here are some other easy salad recipes to try:
Courgette Mushroom & Brown Rice Salad
Turmeric Cauliflower & Chickpea Salad
Noodle Salad with Almond Butter Dressing
Beetroot, Squash & Chickpea Salad Bowl
Equipment
Ingredients
Salad ingredients:
- 1 medium butternut squash
- 2 large beetroots
- 2 x 400g tinned chickpeas (2x 14oz)
- 2 tsp olive oil
- 1 tsp dried oregano
- Large handful of rocket leaves
- 50 g walnuts (½ cup)
- Seeds of half a pomegranate
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- ½ tsp sea salt
Instructions
- Preheat the oven to 180C/350F.
- Peel the beetroot and squash and cut into small cubes. Add to a baking tray with the chickpeas. Drizzle with the oil and add some salt and pepper and the oregano. Roast for 25-30 mins, shaking halfway through. Add the walnuts to the tin for the last 5 minutes of cooking time.
- Add the rocket to a large serving bowl, top with the roasted veg, chickpeas and walnuts. Scatter over some pomegranate seeds.
- Mix the dressing ingredients together and drizzle over the salad just before serving.
Notes
- I like to eat it warm, but it stores well in the fridge for 3-4 days too.
- If you don’t want to use rocket, then sub for any greens like spinach or other lettuce leaves.
Delicious! This is the new family favourite salad that I use as a side dish for bbqs.
Amazing! Glad you like it!