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Roasted Beet and Chickpea Salad

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4 made it  |  0 reviews   |  1 photos

"Great way to use roasted beets and use up all the leftover veggies in your fridge. Also a nice way to incorporate a little bean protein into your diet."
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2 h 48 m servings 244
Original recipe yields 6 servings


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  1. Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.
  2. Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.
  3. Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.
  4. Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
  5. Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.
  6. Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 244 calories; 10.8 32.3 6.5 0 432 Full nutrition

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