When I first discovered the vibrant combination of roasted beets and crispy chickpeas, I knew I had stumbled onto something special. The earthy sweetness of the beets mingling with the nutty crunch of barley creates a salad that is not just a meal, but an experience. It’s perfect for those busy weeknights when you crave something hearty yet healthy, and the star of the show is undoubtedly the luscious blackberry dressing that takes this Roasted Chickpea Salad with Beets to a whole new level.
As the seasons shift towards cooler days, there’s something fulfilling about preparing a dish that feels warm and inviting. Imagine tossing the roasted ingredients into a bowl, the colors bouncing off each other like old friends reuniting. This salad is versatile enough to shine on its own or serve as a stunning side at your next gathering. Whip it up even after a long day, and let the flavors effortlessly transport you from mundane to magical. Let’s dive into this easy and delicious recipe that’s bound to become a staple in your kitchen!
Why is this Roasted Chickpea Salad a must-try?
Vibrant colors: This salad bursts with hues from roasted beets and fresh herbs, making it a feast for the eyes.
Nutritious ingredients: Packed with protein from chickpeas and fiber from barley, it’s not just filling but nourishing too.
Easy to prepare: With simple steps, you can whip this salad up even on your busiest nights!
Versatile dish: Whether as a light lunch or a side at gatherings, this salad fits in perfectly.
Deliciously unique: The blackberry dressing adds a burst of fruity sweetness, elevating the dish to gourmet status!
For more quick meal ideas, check out our easy dinner recipes.
Roasted Chickpea Salad Ingredients
For the Beets
• Red beets – 6 medium-large, these earthy roots provide a beautiful color and natural sweetness to your salad.
For the Barley
• Dry barley – ½ cup, when cooked, it adds a hearty texture and nutty flavor to complement the other ingredients.
For the Chickpeas
• Chickpeas – 19 oz can, drained and rinsed, they offer plant-based protein and a delightful crunch when roasted.
For Seasoning
• Extra virgin olive oil – 6 tbsp in total, it’s perfect for roasting and dressing your salad with a rich flavor.
• Salt – 3 tsp in total, enhances all the flavors of the ingredients.
• Ground pepper – 1¼ tsp in total, adds just the right kick to every bite.
• Onion powder – 1½ tsp in total, a great way to infuse flavor without the texture of fresh onions.
• Garlic powder – 1½ tsp in total, brings a warm essence that ties the flavors together.
• Chili flakes – ½ tsp in total, use this for a hint of spice if you like it hot!
• Ground turmeric – ½ tsp in total, not only does it add color, but it also packs a health punch.
For the Blackberry Dressing
• Blackberries – ⅓ cup, blended until smooth, providing that luxurious sweetness and vibrant hue that elevates the dish.
• Liquid honey or maple syrup – 1 tbsp, adds just the right amount of sweetness to complement the tangy dressing.
• Lemon juice – juice of ½ lemon, brightens up the overall flavors and balances the sweetness.
• Red wine vinegar – 1 tbsp, introduces a tangy depth to the dressing.
• Dijon mustard – 1 tsp, for a hint of sharpness and creaminess in the dressing.
For the Toppings
• Slivered almonds – ¼ cup, toasted, these provide a crunchy finish that contrasts beautifully with the salad’s soft elements.
• Fresh dill – 2 tbsp, minced, imparts a fresh, aromatic flavor that lifts the whole salad.
• Fresh chives – 2 tbsp, minced, bringing a mild onion flavor without overpowering the dish.
• Fresh basil – 2 tbsp, minced, adds a lovely herbal note that complements the blackberry dressing beautifully.
This Roasted Chickpea Salad with Beets and Blackberry Dressing is not only a treat for the senses but also a simple delight to prepare!
How to Make Roasted Chickpea Salad
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Preheat the oven: Start by preheating your oven to 425°F (220°C) and lining three small baking sheets with parchment paper to prepare for roasting those flavorful ingredients.
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Wash and roast beets: Wash the beets thoroughly, drizzle them with olive oil, and wrap each one individually in foil. Place them on a baking sheet and roast for 50-60 minutes, or until fork-tender. Once roasted, unwrap them and allow to cool.
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Cook the barley: Follow the package instructions to cook the barley, then set it aside. This nutty grain will add heartiness to your salad.
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Season the barley: On one of the lined baking sheets, add the cooked barley. Drizzle with 2 tablespoons of olive oil and sprinkle in 1 teaspoon of salt, ¼ teaspoon of ground pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, a pinch of chili flakes, and ¼ teaspoon of ground turmeric. Toss to combine and spread into a single layer.
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Prepare the chickpeas: On another parchment-lined baking sheet, spread the drained and rinsed chickpeas. Season with 2 tablespoons of olive oil, 1 teaspoon of salt, ½ teaspoon of ground pepper, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of chili flakes, and ¼ teaspoon of ground turmeric. Toss to coat well.
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Bake the ingredients: Bake the barley for 15 minutes, while the chickpeas should be baked for 25-35 minutes or until they are crispy and golden brown. Set both aside when done.
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Slice the cooled beets: Once the beets have cooled, peel them and slice each beet into about 6 wedges. The earthy aroma will tantalize your senses!
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Make the dressing: Blend the blackberries until smooth, then combine with all the dressing ingredients — honey or maple syrup, lemon juice, red wine vinegar, Dijon mustard, and an additional teaspoon of salt. Adjust the salt to your liking.
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Assemble the salad: In a spacious salad bowl or platter, combine the crispy barley and chickpeas with the beet wedges. Drizzle with the blackberry dressing and toss gently to combine. Finish by sprinkling over the toasted almonds and fresh herbs.
Optional: Garnish with extra herbs for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Roasted Chickpea Salad
Fridge: Keep any leftover salad in an airtight container in the refrigerator for up to 3 days. The roasted chickpeas will lose some crunch but will still taste delicious!
Freezer: While it’s best enjoyed fresh, you can freeze the roasted chickpeas separately for up to 2 months. Thaw in the fridge before using, but note that the salad components may not freeze well together.
Reheating: If you want to enjoy the roasted chickpeas warm, pop them in the oven at 350°F (175°C) for about 10 minutes. This will help regain some of their crispiness!
Dressing Storage: Store any leftover blackberry dressing in a sealed jar in the fridge for up to 1 week. It adds a delightful touch to other salads, too!
Make Ahead Options
These Roasted Chickpea Salad with Beets and Blackberry Dressing ingredients are perfect for meal prep! You can roast the beets, cook the barley, and prepare the chickpeas up to 3 days in advance. Simply roast the beets and let them cool before storing them in an airtight container in the refrigerator. The cooked barley and seasoned chickpeas can also be refrigerated for the same timeframe. When you’re ready to serve, assemble the salad by slicing the beets, mixing the crispy chickpeas and barley, and drizzling with the delectable blackberry dressing. This way, you’ll have a fresh, delicious meal ready to enjoy with minimal effort!
Roasted Chickpea Salad Variations
Feel free to take this roasted chickpea salad to new heights and make it your own with these exciting twists!
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Whole Grains: Swap barley for quinoa or farro for different textures and flavors. Quinoa adds a lovely nutty bite, while farro brings a chewy essence to the mix.
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Spinach Boost: Add fresh spinach or arugula as a bed for the salad. The peppery notes will complement the sweetness of the beets beautifully!
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Nut-Free: Replace slivered almonds with toasted pumpkin seeds for a nut-free option that’s equally crunchy. These seeds also lend a lovely, earthy flavor.
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Berry Power: Substitute blackberries with raspberries or strawberries for a fruity dressing twist. Each berry brings its unique sweetness and vibrancy to the dish.
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Creamy Add-In: For a creamy element, add crumbled feta or goat cheese to bring both richness and tang. The creaminess will balance the crispy elements perfectly.
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Spicy Kick: Sprinkle in some diced jalapeños or a dash of hot sauce for extra heat. This will create a lively contrast to the sweet and earthiness of the salad.
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Herb Variety: Experiment with fresh herbs like cilantro or parsley instead of dill and chives. Each choice will impart its own aromatic character to every mouthful.
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Roasted Veggies: Toss in some roasted sweet potatoes or carrots alongside the beets for a heartier salad that will satisfy even the most ravenous appetites!
Embrace the possibilities and let your culinary creativity thrive!
What to Serve with Roasted Chickpea Salad with Beets and Blackberry Dressing?
Whether it’s a cozy weeknight dinner or a bright and cheerful gathering, consider delightful additions to elevate your meal!
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Creamy Avocado Toast: Creamy, rich avocado on toasted bread balances the salad’s crunch while adding a buttery texture. Perfect for brunch!
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Savory Quinoa Pilaf: The nutty flavor of quinoa subtly complements the salad, and adding herbs elevates the tastebud experience. This dish makes a satisfying side!
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Sweet Potato Wedges: Roasted sweet potatoes offer a caramelized sweetness that mirrors the earthy notes of the beets, providing an enticing flavor contrast.
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Mediterranean Hummus Platter: A spread of various hummus flavors alongside pita and fresh veggies creates a colorful centerpiece, inviting everyone to snacks before the main show.
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Crispy Flatbread: Pair with a drizzle of olive oil and herbs, making for a delightful, shareable side. Its crunch complements the textures of the salad.
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Crisp Cucumber Salad: A fresh cucumber mixture dressed in lemon and dill offers a refreshing palate cleanser, beautifully countering any richer elements on the table.
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Chilled White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio adds a sophisticated dynamic to your meal, enhancing the salad’s fruity blackberry dressing.
Indulge and enjoy the creative journey as you pair some delightful bites with your Roasted Chickpea Salad!
Tips for the Best Roasted Chickpea Salad
Use fresh beets: For the best flavor, choose fresh, firm beets. Avoid any with soft spots to ensure a sweet, earthy taste.
Cook barley properly: Make sure to follow the package instructions precisely for perfect, fluffy barley—overcooking can result in mushiness.
Roast for crunch: Don’t shy away from letting those chickpeas get crispy! They should be golden brown to add a delightful crunch to your salad.
Adjust seasoning: Taste your salad before serving. It’s a great chance to tweak the salt or add a splash more honey to balance flavors in the roasted chickpea salad.
Herb variation: Feel free to mix and match fresh herbs! Experimenting with different combinations can elevate the flavors in this Roasted Chickpea Salad with Beets and Blackberry Dressing.
Roasted Chickpea Salad with Beets and Blackberry Dressing Recipe FAQs
How do I select ripe beets for my salad?
Absolutely! Choose firm beets that are smooth and free from soft spots or dark spots all over. The greener the tops, the fresher the beets typically are. Aim for beets that are around the same size for even cooking.
How should I store leftovers of the roasted chickpea salad?
To keep any leftover salad delicious, store it in an airtight container in the fridge for up to 3 days. Although the roasted chickpeas might lose a bit of their crunch, they’ll still be full of flavor!
Can I freeze the roasted chickpea salad?
While it’s best enjoyed fresh, you can freeze the roasted chickpeas separately for up to 2 months. To freeze, place them in an airtight container or a freezer bag. To use, simply thaw them in the fridge overnight and, if you’d like to warm them up, pop them in a preheated oven at 350°F (175°C) for about 10 minutes to regain some crunch.
What should I do if the chickpeas aren’t crispy?
Very! If your roasted chickpeas aren’t as crispy as you’d like, make sure to drain and rinse them well before seasoning. After roasting, give them a gentle shake to release steam from the pan. For extra crunch, bake them a bit longer, checking frequently to avoid burning.
Are there any dietary considerations I should keep in mind?
This salad is naturally vegan and gluten-free, making it suitable for many dietary preferences. However, if you have allergies, be mindful of the nuts in the toasted almonds. If you’re cooking for pets, avoid letting them have seasoned chickpeas as the spices might not be safe for them. Adjust ingredients as necessary based on allergies!
Delicious Roasted Chickpea Salad with Beets and Blackberry Dressing
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line three small baking sheets with parchment paper.
- Wash the beets thoroughly, drizzle them with olive oil, and wrap each one individually in foil. Place them on a baking sheet and roast for 50-60 minutes, until fork-tender.
- Follow the package instructions to cook the barley, then set it aside.
- On one lined baking sheet, add the cooked barley. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and other seasonings. Toss to combine and spread into a single layer.
- On another baking sheet, spread the chickpeas and season. Toss to coat well.
- Bake the barley for 15 minutes and chickpeas for 25-35 minutes, or until crispy and golden.
- Once the beets have cooled, peel and slice each beet into about 6 wedges.
- Blend the blackberries until smooth, then mix with the dressing ingredients.
- In a mixing bowl, combine the barley and chickpeas with the beet wedges, drizzle with the dressing, and toss gently. Finish with toppings.