Vegan Chickpea and Beet Salad
This vibrant Middle Eastern-inspired salad combines earthy roasted beets with protein-rich chickpeas in a luxurious tahini dressing enhanced with cumin and oregano. The creamy tahini base gets brightened with apple cider vinegar and aromatic garlic, while fresh mint and crunchy walnuts add textural contrast. Perfect as a healthy lunch or colorful side dish for Mediterranean meals, this salad develops deeper flavors when chilled and makes an excellent make-ahead option for meal prep or entertaining.
Ingredients
- ¼ Cup Tahini Paste
- 3 tbsp Apple Cider Vinegar
- ½ tsp Cumin Powder, toasted cumin seed powder
- 1 tbsp Oregano
- 3 tbsp Olive Oil
- 2 Garlic, small garlic cloves
- 2 tbsp Water
- Salt and Black Pepper, adjust per taste
- 2 Cup Chickpeas, two 8 ounce can of cooked chickpeas, drained and rinsed
- 1 lbs Beet Root, about 2-3 medium beets
- 1 Shallot Onions, thinly sliced
- ½ Cup Walnuts, use roasted if you prefer, I have used raw for personal taste
- ¼ Cup Mint, garnish
Instructions
- 1
Boil washed beet roots in deep pot of water for 20 minutes or until knife tender
- 2
Add tahini paste, garlic, oregano, vinegar, cumin powder, olive oil, and water to food processor
- 3
Taste dressing and adjust salt and pepper
- 4
Slice shallots very thin and combine in dressing, set aside
- 5
Peel and slice cooked beets to small bite size pieces
- 6
Add beets to bowl with half of dressing
- 7
Add chickpeas, fine chopped mint, and half of walnuts
- 8
Toss gently to combine
- 9
Garnish with few more mint leaves and rest of walnuts
- 10
Keep refrigerated until ready to serve with remaining dressing on the side
Tips
Make this salad a few hours ahead to allow the beets to absorb the tahini dressing flavors and develop a richer taste.
Toast raw walnuts in a dry skillet for 3-4 minutes to enhance their nutty flavor and add extra crunch to the salad.
Wear gloves when handling cooked beets to prevent staining your hands, and use a sharp knife for clean, even slices.
Good to Know
Keep refrigerated for up to 3 days in airtight container. Store dressing separately for best texture.
Can be made 1 day ahead. Add mint and walnuts just before serving for best freshness.
Serve chilled or at room temperature as a side dish or light lunch. Provide extra dressing on the side.
Common Mistakes
Slice shallots very thin to avoid overpowering the delicate flavors.
Don't overdress the salad initially - you can always add more tahini dressing when serving.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use canned beets instead of fresh?
Yes, use 2 cups of drained canned beets. Skip the boiling step and proceed directly to slicing and assembling the salad.
How long will this salad keep in the refrigerator?
The salad stays fresh for up to 3 days refrigerated. Store in an airtight container and keep extra dressing separate for best results.
Can I make this salad without nuts?
Absolutely. Replace walnuts with roasted sunflower seeds or pumpkin seeds for crunch, or omit nuts entirely and add extra fresh herbs.