Beet, Quinoa & Crispy Chickpea Salad
If you’re craving a “reset” meal after all the weekend festivities, this colorful Beet, Quinoa, and Crispy Chickpea Salad has your name all over it. It’s loaded with feel-good ingredients — roasted beets, peppery arugula, protein-packed edamame and chickpeas, and hearty quinoa — all tossed together in a bright apple cider vinaigrette that makes every bite pop.
And can we talk about the crispy chickpeas for a second? If you haven’t tried them yet, you’re in for such a treat. They’re crunchy, savory, and downright addictive — perfect for sprinkling on salads, tossing into pasta, or snacking on by the handful. Trust me, they bring this whole salad to life, so don’t skip them!
Fresh, vibrant, and totally satisfying — this is the kind of meal that leaves you feeling nourished and reset.
Enjoy!
Beet, Quinoa & Crispy Chickpea Salad
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4
Beet Bowls- 1 cup uncooked quinoa, rinsed
- 12 ounce bag of frozen edamame
- 2 medium size beets, cut into large dice
- 3 Tablespoons avocado oil, divided
- 1 jar chickpeas, drained
- 1 clove of garlic, grated
- 1/4 teaspoon salt
- 3 big handfuls of fresh arugula
- 1/2 cup dried cherries
- salt & pepper to taste
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 2 teaspoons dijon mustard
- 2 teaspoons pure maple syrup
- 1 clove of garlic, minced
- 1 teaspoon salt
- freshly ground black pepper
Preparation
- Preheat the oven to 375F.
- Cook the quinoa according to package directions.
- Cook the edamame according to package directions.
- Toss the beets with 1 1/2 tablespoons of the oil. Season with salt and pepper and place in the oven. Cook until lightly golden and tender, about 25-30 minutes, tossing halfway.
- In a large bowl toss the chickpeas with the remaining 1 1/2 tablespoons of oil and grated garlic. Sprinkle in the salt. Use the back of a large spoon or fork and mash the chickpeas (they don't all need to be completely mashed, but roughly mashed is the best consistency for the topping!) Place the chickpeas on a baking sheet and place in the oven with the beets. Cook until deeply golden brown and crisp, about 20-25 minutes.
- Whisk together all the ingredients for the dressing and set aside.
- Toss the cooked quinoa with the edamame, beets, crispy chickpeas, arugula and dried cherries. Drizzle with the dressing and season to tase with salt and pepper.
- Serve warm or room temperature.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary
This would be apple cider vinegar, not apple cider, right? The recipe doesn’t make sense as written.
Yep! Apple cider vinegar. Sorry for the typo. Otherwise the recipe is correct.