Curry Roasted Chickpeas and Beetroot Salad with Yogurt
This delicious chickpea and beets salad is full of Indian-inspired flavors with crispy curry chickpeas, sweet roasted beetroots, and garam masala spiced cucumber raita.
For warmer seasons I love hosting and serving a fresh fun salad to share! This chickpeas and beetroot salad with yogurt is so refreshing and best part is it can be completely dairy-free.
If you want to try some additional hot weather recipes, give the following recipes a try.
- summer roasted sweet corn salad
- spicy and tangy cold soba noodles
- fresh and citrusy Ecuadorian bean ceviche
Why you’ll love making this Curry Roasted Chickpeas and Beetroot Salad with Yogurt
- Indian flavors – I love the use of Indian spices such as curry, cumin, and garam masala to give an extra depth of flavor to the beets salad. The flavors are not super over-powering and complements the freshness of the beets and yogurt very well.
- Diary-free yogurt dressing – the yogurt I use for this recipe is a dairy-free coconut and cashew yogurt but you can use regular unsweetened and unflavored greek yogurt. Both are delicious and creamy!
- Vegan cucumber raita – the yogurt recipe I make is a vegan version of a cucumber raita. A raita is a traditional Indian condiment that is typically served cold along with spicy foods.
- Crispy chickpeas – the hallmark of a good chickpea salad are super crispy oven roasted chickpeas. They are so fun to eat and get really crunchy. Make extra and eat as a snack throughout the week!
- Easy to make– the flavors are bold but the instructions are fairly easy to follow and it’s great to share with a large gathering
Key ingredients & substitutions
- Indian Spices – don’t skip out on these! The use of curry powder, garam masala, or cumin powder adds the extra spice to the dish. You can substitute with any Indian spice blend
- Beetroot – Not only are roasted beetroots juicy, tender, and sweet, they are also high in fiber full of antioxidants. If you don’t like beets you can substitute for your favorite fruit or vegetable like cauliflower or peaches
- Chickpeas – I use canned chickpeas for extra plant-protein but you can certainly use fresh cooked chickpeas. The key is to ensuring the chickpeas are dry before roasting them in the oven without any oil. If you’re not a fan of chickpeas you can omit this step or add your own protein such as tempeh.
- Vegan Yogurt & Apple Cider Vinegar – these two go hand in hand to create a vegan substitute for tangy greek yogurt. If your vegan yogurt is already tangy or you are using greek yogurt you can omit the apple cider vinegar. Make sure the yogurt you are using is unsweetened and unflavored.
Serving and Storage
- toppings and pairings – I like to serve this with a squeeze of fresh lime juice to brighten up the flavors and add a side of warm naan bread or flatbread to share.
- storage – keep in the refrigerator for around a week. The chickpeas may get soggy after mixing with the yogurt so I recommend keeping the extra chickpeas separate and reheating in the oven.
Curry Roasted Chickpeas and Beetroot Salad with Yogurt
Pin this RecipeThis delicious chickpea and beets salad is full of Indian-inspired flavors with crispy curry chickpeas, sweet roasted beetroots, and garam masala spiced cucumber raita.
Ingredients
Curry Roasted Chickpeas & Beetroots
- 2 large beetroots
- 1 tbsp olive oil
- 16 oz canned chickpeas
- 1 tsp cumin powder
- 1 tsp curry powder
- salt
Vegan Cucumber Raita Yogurt
- 1 cup diced persian cucumber
- 1 cup vegan yogurt exclude apple cider vinegar if using greek yogurt
- ½ tsp apple cider vinegar only if you are using vegan yogurt
- ½ cup minced cilantro
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp salt
Serving
- fresh lime juice
- naan bread
Instructions
Curry Roasted Chickpeas & Beetroots
- Roast the chickpeas. Preheat the oven to 400℉. Drain and rinse the canned chickpeas. Using a towel, pat the chickpea dry and discard the excess skin. Repeat the steps multiple times so the chickpeas are really dry. This will help the chickpeas get extra crispy in the oven. In a small mixing bowl, coat the dried chickpeas with 1 tsp curry powder and 1 tsp cumin powder. Place aluminum foil on top of a baking tray and spread the spiced chickpeas evenly across the baking tray. Place in oven and bake for 30 mins, taking the chickpeas out and roughly flipping them using a spoon halfway through so they can get fully roasted.
- Roast the beetroot. Clean and peel the the skin off the beetroot. Pat dry and drizzle the beetroot with olive oil and sprinkle with salt. Wrap the beetroot with aluminum foil and place on a separate baking tray. Place the tray in the same oven (at 400℉) and bake for 45 minutes. After it's done baking let it cool off for 10 minutes before carefully unwrapping the foil and running the beetroots in cold water for 30 seconds to let some of the color run.
Vegan Cucumber Raita Yogurt
- Dice the herbs and vegetables. Dice the cucumbers, cucumber raita is sometimes grated but I like to dice them for this recipe to keep a crunchy texture to the dish. Mince the cilantro.
- Mix together. In a small mixing bowl mix together the vegan yogurt, apple cider vinegar, diced cucumbers, minced cilantro, salt, cumin powder, and garam masala.
Assemble the salad
- Slice the beetroot into ¼ inch thick pieces. I like to cut the beet root in half starting from the tip to the root. Then place the flat part of the half down and slice into pieces shaped like half moons.
- On top of a serving plate or tray, roughly spread the vegan cucumber raita. Place the sliced beetroot on top of the cucumber raita randomly throughout the tray. Be careful not to mix the yogurt with the beetroot too much to avoid the beetroot color bleeding into the yogurt. Place the roasted chickpeas on top and garnish with fresh cilantro, juice of half a lime, and serve with some fresh naan bread.
