Spring Beetroot Chickpea Salad

Spring Chickpea and Beetroot Salad

A glorious productive harvest of beetroot combined with fresh seasonal asparagus and wholesome chickpeas makes a fabulous spring salad, or vegetarian meal
Course Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3
Author Kyrstie Barcak - A Fresh Legacy


  • 400 gram chickpeas rinsed
  • 1 spoon honey to drizzle
  • 1 teaspoon coconut oil
  • 1 teaspoon balsamic vinegar
  • 1-2 medium beetroot boiled until cooked
  • 1 bunch fresh asparagus
  • leaves fresh spinach
  • leaves fresh mint
  • haloumi grated
  • fresh lemon to serve
  • olive oil


  1. Set the oven to 160 degrees
  2. Set a saucepan of water to boil
  3. Add the chickpeas to a baking pan and add a drizzle of honey, coconut oil and balsamic vinegar
  4. Bake for 20 min - stir once or twice to ensure they are well coated and evenly browned
  5. Add the beetroot to the boiling water and cook for 15 min or until ready - test with a skewer. If you can push the skewer through without resistance it is cooked.
  6. Wrap the asparagus in foil, drizzle with olive oil and squeeze of lemon, put into the oven beside the chickpeas to cook for 10 min or until tender
  7. Remove the beetroot from the water and when cooled, cut into quarters or the desired size
  8. Add the fresh spinach leaves to a serving plate and then add the cooked chickpeas, beetroot and the asparagus.
  9. Serve with the fresh mint leaves and add a squeeze of fresh lemon, and grated haloumi
  10. This salad could be served while the vegetables are warm or once they have cooled