Roasted Beet Chickpea Kale Salad with Creamy Yogurt Herb Dressing #ASpicyPerspective #kale #chickpea #beets #wholefoods
Print Recipe
4.67 from 3 votes

Roasted Beet Chickpea Kale Salad

Roasted Beet Chickpea Kale Salad with Creamy Yogurt Herb Dressing: A bright flavorful power salad to keep you full and satisfied all day, with a great balance of healthy carbs and fiber, vegetarian protein, and vitamins.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 276kcal
Author: Sommer Collier


  • 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


  • 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.


This is a great make-ahead or “meal prep” salad. You can make it at the beginning of the week and enjoy it up to 6 days later.


Serving: 1cup | Calories: 276kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 291mg | Potassium: 854mg | Fiber: 8g | Sugar: 14g | Vitamin A: 7800IU | Vitamin C: 28.1mg | Calcium: 109mg | Iron: 2.6mg