Chickpea Salad With Beetroot, Herbs & Za’atar Dressing: Vegan

Chickpea Salad With Beetroot, Herbs And Za’atar Dressing.

A Colourful Vegan Salad With Crispy Spiced Chickpeas, Roasted Beetroot And Lots Of Fresh Herbs.

Mix It Together And Eat It Straight Away.

 

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Introduction to chickpea salad

This chickpea salad is a vegan salad of crispy spiced chickpeas, roasted beetroot, tomatoes, cucumber, red and green capsicum, red onion, black olives, parsley and mint, tossed in a dressing of za’atar, olive oil, balsamic vinegar and lime juice. The chickpeas are spiced with cumin, coriander and paprika, then baked in a 200 degree oven until brown and crispy. Mix everything together and eat it straight away. Chris serves it with tahini, flat breads made from rice and chickpea flour, and home made falafel. The crispy chickpeas are the fun bit. They stay crunchy on top of the soft, juicy vegetables. If you have any comments or questions, please contact us. Or chat with me at a Flametree yoga or meditation class via these timetables.

Chickpea salad, ready to eat

Ingredients for chickpea salad

Here are the ingredients for this Flametree Yoga Studio dish.

The salad

• 1/2 red capsicum and 1/2 green capsicum, finely chopped
• 1 medium Lebanese cucumber
• 3 roasted beetroot, finely sliced
• 4 ripe tomatoes
• 1 red onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1/2 red chilli, de-seeded
• About 12 pitted black olives
• 1 cup of chopped parsley
• 1 cup of chopped mint
• 2 tablespoons of olive oil
• Salt and pepper

The crispy chickpeas

• 1 good size cup of chickpeas, cooked and cooled
• Cumin, coriander and paprika
• A good slash of olive oil

The dressing

• 1.5 tablespoons of za’atar
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• The juice of 1 lime

Capsicum, cucumber and more

Parsley and mint

How to make chickpea salad

Use these steps to make this chickpea salad.

Step 1: Make the crispy chickpeas

• Spice the cooked, cooled chickpeas with cumin, coriander, paprika and a good slash of olive oil.
• Spread them on a tray.
• Bake in a 200 degree oven until brown and crispy.

Step 2: Mix the dressing

• Mix the za’atar with the olive oil.
• Add the balsamic vinegar and the lime juice.
• Leave it for 15 minutes.

Step 3: Mix the salad

• Put the capsicum, cucumber, beetroot, tomatoes, red onion, garlic, chilli, olives, parsley and mint in a large bowl.
• Add the 2 tablespoons of olive oil, with salt and pepper.
• Pour the dressing over the salad.
• Taste, and add extra olive oil if needed.

Step 4: Serve

• Top with the crispy chickpeas.
• Eat straight away.

The crispy chickpeas

With flatbread and tahini

Is this chickpea salad vegan?

Yes. It has no meat, dairy or egg. It is built on vegetables, herbs, olives and chickpeas, with olive oil in the dressing.

How much protein is in chickpeas?

Cooked chickpeas have about 8.9 g of protein in every 100 g, according to the USDA FoodData Central database (boiled, without salt). The chickpeas here are baked as well, so the figure is a guide only.

What goes with chickpea salad?

Chris serves it with tahini, flat breads made from rice and chickpea flour, and home made falafel. Try my Egyptian falafel and my hummus alongside.

Chickpea salad: quick questions answered

What goes in this chickpea salad?

Crispy spiced chickpeas, roasted beetroot, tomatoes, Lebanese cucumber, red and green capsicum, red onion, garlic, chilli, black olives, parsley and mint, with a za’atar, olive oil, balsamic and lime dressing.

How do you make the chickpeas crispy?

Spice cooked, cooled chickpeas with cumin, coriander, paprika and olive oil. Bake them on a tray in a 200 degree oven until brown and crispy.

What is in the dressing?

1.5 tablespoons of za’atar mixed with 2 tablespoons of olive oil, then 1 tablespoon of balsamic vinegar and the juice of 1 lime. Leave it for 15 minutes, then pour it over.

When do I eat it?

Mix it together and eat it straight away.

What do I serve with it?

Tahini, flat breads and falafel.

Where did this recipe come from?

It is a Flametree Yoga Studio recipe by Chris Lalor.

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More Flametree chickpea recipes

If you like this one, try my roasted chickpeas, my hummus, or my Asian baked eggplant.

Do you have a vegan recipe or dish you’d like to share?

Please contact me with any dishes you’d like to share with me. Obviously, I’m especially interested in any dish that is already a great Darwin vegan option. Alternatively, it may be a potential vegan Darwin recipe that I could adapt, or be inspired by.

Experience eating alternatives at a Flametree Yoga Retreat

By the way, there are several upcoming Flametree yoga retreats in Bali in 2027. Contact us for details of our Darwin yoga retreat packages, or our yoga class packages in the orange lines below.

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Meanwhile, start or re-start yoga or meditation with one of the HALF price deals below, or check out the retreat deals. Learning to eat mindfully, as a result of yoga and pranayama meditation, is a great way to start more of a vegetarian or vegan journey, or simply mindfully eat whatever you choose.

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Recipe by Chris Lalor, Flametree Yoga Studio, Darwin NT. General information only.