This roasted beetroot chickpea salad with spiralized zucchini and feta makes a delicious, light yet satisfying meal. Enjoy with a drizzle of simple tahini dressing.
This roasted beetroot chickpea salad makes a delicious, 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! Besides, the beets, chickpeas as well as the dressing can be made ahead so putting the salad together takes minutes.
Prepping the beets for beetroot chickpea salad
I used roasted beets in this zoodles salad recipe. Simply peel the beets, cut into wedges, sprinkle with spices, drizzle over a bit of oil and bake for about 25 minutes. You can add it into the salad hot, straight from the oven, or cooled. If you choose the latter option you can roast the beets ahead and just add into the salad when you are ready to serve it.
Prepping the chickpeas
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.
The chickpeas, similarly to the beets, can be added into the salad either hot, straight from the pan, or cooled. So if you prefer the latter make them ahead to use later.
Using zoodles in salad recipes
Zucchini is one of the best vegetables for spirilizing. It has the right shape and texture for spiralizing and can be enjoyed raw in salads as well as main dishes. You can add it to your spiralized vegetable soup, low carb healthy alfredo sauce, or use in this spiralized salad with blueberries. It takes seconds to turn into veggie spaghetti and looks fantastic in any dish. Because of its mild, fairly bland flavour, it can be combined with virtually any ingredients. It works really well in this beetroot and chickpeas salad.
Quick and easy tahini dressing
The dressing is really simple and complements all the other flavours in this zucchini salad incredibly well. It takes about 2 minutes to put together, contains only 4 ingredients and can be made ahead so it’s really convenient.
Putting the salad together
Once you’ve roasted your beets, fried the chickpeas and prepared the dressing (remember you can do this all in advance!) putting this chickpea salad together is a breeze! Simply spiralize the zucchini, combine with the beets and chickpeas, add your chosen toppings (see ideas below), drizzle over the dressing and enjoy!
Toppings ideas for beetroot chickpea salad
This spiralized zucchini salad is really versatile and can be enjoyed with a number of toppings. One of them is feta. It adds a nice tang to the flavour combination and complements the sweet earthy beetroot and nutty chickpeas really well. You may also scatter toasted seeds and/or nuts, as well as thinly sliced green chillies for a bit of bite, over the salad just before serving.
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 as well as flavour and go extremely well with the main salad ingredients.
Enjoy beetroot chickpea salad either vegetarian or vegan
You can swap the feta for tofu and enjoy this zucchini salad vegan. Or you can omit either of these ingredients altogether. Also it’s absolutely fine to use maple or agave syrup instead of honey in the dressing.
More roasted beetroot recipes
- Beetroot Potato Dumpling Recipe
- Baked Beetroot and Feta Pasta Salad
- Sugar Free Cornmeal Muffins with Beetroot and Olives
You may also like my post including 15 Easy Veggie Spaghetti Spiralizer Recipes. Check out also this collection of over 15 easy vegan salads.
Beetroot Chickpea Salad with Zoodles & Tahini
Ingredients
- 2 medium zucchinis
- 3 medium beets
- 400 g 1 can 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
For the Dressing:
- 1 tablespoon tahini paste
- 5 tablespoons lemon juice
- 5 tablespoons vegetable oil
- 1 tablespoon honey or maple syrup
- To serve: chopped cilantro, thinly sliced green chillis, crumbled/cubed feta, sesame seeds.
Instructions
- 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, turning over halfway through.
- Combine all the dressing ingredients and set aside.
- 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.
- 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.
- 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.
Notes
Nutrition
Pin Beetroot Chickpea Salad with Zoodles & Tahini
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RECIPE LINK PARTIES
I am bringing my spiralized zucchini beetroot salad 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!
Also sharing with Meat Free Mondays, Fiesta Friday, Tasty Tuesdays, Totally Terrific Tuesday, Tickle My Tastebuds Tuesday, Recipe of the Week.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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:)