Roasted Beet Chickpea Salad
by Sommer Collier — last updated on Jan 13, 2025 
Roasted Beet Chickpea Kale Salad with Creamy Yogurt Herb Dressing – This chickpea, beet, sweet potato and kale salad recipe has bright veggie power to keep you full and satisfied all day, with a great balance of nutrients and flavors.
Why We Love Roasted Beet Chickpea Salad
Hearty kale salads loaded with all kinds of goodies are the epitome of summer… Fresh, light yet satisfying, flavorful, and colorful!
This Roasted Sweet Potato Chickpea Salad is vegetarian, gluten-free, and packed with goodness. You can even easily adjust it to meet the needs of your vegan friends.
The freshness of the mint and rosemary herbs paired with the yogurt, lemon, and honey will make your taste buds dance! But not only does it taste great, have tons of crunch, and is a wonderful make-ahead meal – it also happens to be super nutritious, too!
You can make this kale salad with roasted beets, roasted chickpeas (AKA garbanzo beans) AND roasted sweet potatoes, and yogurt dressing as a meal prep recipe, because it will last in your refrigerator for up to 6 days.
Ingredients You Need
For the Salad –
- Beets – Crispy roasted beets are a great way to introduce beets to newbies. It gives them a tantalizing texture.
- Sweet potato – Don’t forget to cut them thin, so they get crispy around the edges.
- Extra virgin olive oil – To make the dressing extra silky.
- Kale – Can’t have kale salad without the kale!
- Chickpeas – Good source of vegetarian protein.
- Pistachios – To add color and a mild nutty flavor to the chickpea beet salad.
For the Creamy Yogurt Herb Dressing –
- Plain greek yogurt – Pairs nicely with the kale and makes the dressing creamy.
- Lemon – To add a tangy note.
- Garlic – Who doesn’t love garlic?
- Fresh mint – To balance the lemon and garlic.
- Fresh rosemary – Pairs so well with the mint.
- Honey – Adds some sweetness.
- Salt & pepper – Always!
How To Make Kale Salad with Roasted Beets and Chickpeas
- Slice. Peel the beets and sweet potato. Cut them all in half, then slice the halves into thin 1/8th slices. Make sure they are all about the same width so they roast evenly.
- Roast. Toss the veggie slices in a large bowl with olive oil. Roast the beets and sweet potatoes in the oven until they are soft but crispy around the edges.
- Puree. Add the yogurt, lemon juice, garlic, mint, rosemary, honey, olive oil, and seasoning to a blender. Puree until smooth.
- Toss. Add the chopped kale, chickpeas, and roasted veggies to a large salad bowl. Then, toss with the dressing to coat all the ingredients.
Recipe Variations
- Vegan – Use agave instead of honey and swap dairy Greek yogurt with your favorite plant-based alternative.
- Without Kale – You can swap out kale and make the chickpea salad recipe with other greens. But pick a green that holds its texture, like mustard greens.
- Extra Toppings – Add more like sliced cucumbers, tomatoes, fresh parsley, crumbled feta cheese or goat cheese, diced red onion, or other fresh veggies or salad goodies you like!
- Nuts – Substitute pistachios with chopped walnuts, cashews, or pecans. Or omit them entirely and toss on some pepitas instead.
- Dressing – We love the creaminess of this yogurt dressing on the chickpea beet salad. But feel free to use whatever dressing or vinaigrette you prefer. Try the roasted sweet potato and beet salad with garlic lime vinaigrette, a simple red wine vinaigrette or apple cider vinegar dressing, or mystical Green Goddess dressing.
Servings Suggestions
Enjoy this crisp, sweet, savory salad as a satisfying lunch or light dinner!
It’s terrific for meal prepping to make a whole set of lunches for the week. Portion the salad into individual containers and serve with fresh fruit or veggies, crackers, pita, and hunks of bread.
For a summertime dinner that doesn’t weigh you down, serve roasted beet salad as an entree with breadsticks and soup. Lighter recipes like our creamy vegan golden vegetable soup and butternut squash soup are perfect for all seasons!
This kale, chickpea, and beet salad is also great as a filling side dish alongside wholesome, simple proteins. Pair it with grilled salmon or air fried salmon, smoked or grilled chicken, or any main dishes you like.
Frequently Asked Questions
For sure, but it won’t have the same heartiness as using kale. If you want it to last in the refrigerator, pick a green that holds its texture like mustard greens.
You can use both or go with what’s available to you. Red beets add a nice, colorful splash to this kale salad.
It should last up to 6 days if stored in an airtight container in the refrigerator.
No, the kale is hearty so it doesn’t absorb the salad dressing like lettuce does. That’s what makes it a fabulous meal prep recipe!
Looking for More Summer Salad Recipes? Be Sure to Try:
- Summer Cobb Salad
- Italian Pasta Salad
- Watermelon Salad with Burrata and Yogurt
- Garlic Lime Roasted Shrimp Salad
- Fresh Basil Peach Salad
- Spicy Kani Salad
- Hot German Potato Salad
- Big Mac Salad
- Steak Salad with A1 Sauce Vinaigrette
- Blackberry Honeydew Salad
- Ambrosia Salad
- Roasted Root Vegetable Salad
- 9 Layer Asian Salad
Get the Complete (Printable) Roasted Chickpea Beet Salad Recipe Below. Enjoy!
Roasted Beet Chickpea Kale Salad
Ingredients
- 4 large beets (I used 2 red and 2 gold)
- 1 large sweet potato
- 4 tablespoons extra virgin olive oil, divided
- 1 bunch kale, stems removed and chopped (6 cups)
- 15 ounce can chickpeas, drained and rinsed
- ½ cup shelled pistachios, chopped
- ¾ cup plain greek yogurt
- 1 whole lemon, juiced
- 1 clove garlic, peeled
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon honey
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees Line 2 large rimmed baking sheets with parchment paper.
- Peel the beets and sweet potato. Cut them all in half, lengthwise. Then slice the halves into thin 1/8th slices.
- Pile the slices on one baking sheet. Drizzle with 3 tablespoons olive oil. Toss them well to coat. Then spread the beets and sweet potato slices out in a single layer across two baking sheets. Salt and pepper generously.
- Roast the beets and sweet potatoes in the oven for 20-30 minutes, until soft, but crispy around the edges.
- Meanwhile, prep the chickpeas and pistachios.
- To a blender jar, add the yogurt, lemon juice, garlic, mint, rosemary, honey, remaining tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cover and puree until smooth.
- Set out a large salad bowl. Add the chopped kale and chickpeas.
- Once the beets and sweet potatoes are out of the oven, allow them to cool for a few minutes. Then move them to the salad bowl.
- Pour ¾ of the dressing over the top of the salad and toss. Taste, and add more dressing if desired. Then toss in the chopped pistachios and serve.
Hi. Looks yummy. Can’t wait to try it. Can v add any other herbs instead of rosemary ??
Hi Amrita,
Sure! You can swap the rosemary for your favorite herb. :)
This is such a great way to use beats!
Such a terrific salad! The roasted beets are a marvelous addition plus the dressing is flavorful and delicious!