This Roasted Beetroot Chickpea Zoodle Salad with Tahini Dressing makes a delicious, light yet satisfying meal – enjoy it vegetarian or vegan.
This Roasted Beetroot Chickpea Zoodle Salad with Tahini Dressing makes a satisfying yet light meal, perfect for this time of year. It does involve a bit of preparation – slicing, spirilizing as well as roasting – but I promise it’s worth the effort! In any case, it may sound very labour intensive but you won’t need more than 30 minutes to put it all together.
This salad can be enjoyed warm as well as cold – you can add the roasted beetroot straight from the oven or wait for it to cool before tossing with the rest of the ingredients. The same applies to the chickpeas, which are quickly fried with spices and can be used hot or cold. I’ve included several serving suggestions (see Ingredients below), one of which is feta cheese – this salad can be enjoyed as a vegan dish if you omit the feta and use maple or agave syrup instead of honey in the dressing.
It is up to you which of my serving suggestions you decide to use, though I have to say I’ve included a bit of each in my salad and was very happy with the result. They add complexity both in texture and flavour and go extremely well with the main salad ingredients. Courgette is a bland tasting vegetable and the coriander, feta as well as the spices really lift it, so I do recommend using all the suggested toppings, if possible.
One thing to keep in mind is that the chickpeas should be completely dry before being fried so that they get crispy rather than soggy in the frying pan – before you fry them spread them on a sheet of paper towel and pat dry. If possible leave them to dry for about 30 minutes and then wipe any remaining moisture with a paper towel.
If you enjoy creating dishes using a spiralizer check out some of my other ‘SPIRALIZED’ RECIPES.
If you like this recipe you may also like these LIGHT MEAL RECIPES.
I am bringing my Roasted Beetroot Chickpea Zoodle Salad with Tahini Dressing to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins. If you’ve got a recipe share it! The 4 hosts behind #CookBlogShare (I am one of them) will make sure it’s seen by as many people as possible:) Plus you can get featured next week!
I am also sharing this recipe with Meat Free Mondays, Fiesta Friday, Tasty Tuesdays, Totally Terrific Tuesday, Tickle My Tastebuds Tuesday, Recipe of the Week
You may also like my post including 13 Easy Spiralized Recipes to Make This Summer.
- 2 medium courgettes zucchini
- 3 medium beetroot
- 1 x400g tin chickpeas rinsed, patted dry with a paper towel
- Olive oil
- 1 teaspoon ground ginger
- 2/3 teaspoon each ground coriander and cumin
- 1/2 teaspoon each cayenne pepper onion granules and garlic powder
- Sea salt and pepper to taste
- 1 tablespoon tahini paste
- 5 tablespoons lemon juice
- 5 tablespoons vegetable oil
- 1 tablespoon honey or maple syrup
- To serve: chopped coriander thinly sliced green chillis, crumbled/cubed feta, sesame seeds.
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Preheat the oven to 400 F/ 200 C/ gas mark 6. Peel the beetroot and cut into wedges (6 per beet), place in a single layer in a large oven dish, season, sprinkle with the ground ginger, drizzle with a bit of oil (approx. 2 tablespoons) and bake for 25 minutes, stirring halfway through.
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Combine all the dressing ingredients and set aside.
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Spiralize the courgettes and place on a large plate/bowl (or divide into 3-4 individual portions and place on separate plates). Spread the beetroot wedges (either hot or cold) over the zoodles.
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In a large frying pan heat up 1 tablespoon of oil, add the cayenne pepper, ground coriander, cumin, onion granules and garlic powder and stir. Add the chickpeas, give the pan a little shake so they get an even coating of the spices, and fry for 1-2 minutes over a high heat, stirring once in a while.
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Scatter the chickpeas over the beetroot, season to taste (optional), add toppings of your choice (see my serving suggestions above), drizzle the dressing over the whole thing and serve immediately.
Preparation time includes the time needed to roast the beetroot. The remaining ingredients can be prepared while the beetroot is in the oven.
Very nice and simple recipe ROASTED BEETROOT SPICED CHICKPEA ZOODLE SALAD WITH TAHINI DRESSING I tried it and it came out superb…thanx
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Thank you! Really glad you enjoyed it:)
I love this healthy salad! It is so pretty, healthy and very doable, thanks for sharing 8)
Thank you! Glad you like it:)
Beautiful salad!
Thank you Petra:)
Oh my Monika, what a colourful and absolutely delicious looking salad. I have some beetroot from my allotment but have run out of tahini otherwise I would be making it for lunch. I’m going to pin for later though.
Thank you Jacqui! My family liked it so much I am making it again today, hope you like it too if you do make it:)
I am on this like white on rice Monika! Just what I need to get me through these hot steamy evenings. Nice glass of Rose with this. And gorgeous photo!
Thank you Jaxx! I only wish our evenings here in Manchester, UK were a little bit steamy too! Or at least warm and dry enough to sit outside and enjoy a glass of wine.
Oh wow yes please! I want this for my lunch right now! This looks amazing. I definitely need to have a go at the one. Thank you for sharing with #CookBlogShare x
Thank you Kirsty! Glad you like it:)
Oh yummy! Another gorgeous healthy recipe. I really like spiced chickpeas done like this and they make a great addition to a salad!
Thank you Corina! My kids liked it too, which is so surprising and great:)
What a masterpiece! I love every part of it. 🙂
Thank you! Glad you like the recipe:)
That looks like such a delicious dish. I have a half used jar of tahini so I am keen to give your dressing a try. #CookBlogShare
Thank you! It’s very simple, hope you like it:)
wow! that plate of food looks so pretty, colourful and delicious! I could happily tuck into it that for lunch. x
Thank you! It was really good, even the kids liked it:)
Love how colourful this is, anything with beetroot in is always welcome in my kitchen!
Thank you! I feel the same way about beetroot:)