Herbed Chickpea & Roasted Beet Salad with Creamy Dill Dressing
A vibrant, protein-packed vegan salad featuring chickpeas and quick-roasted beets, tossed with fresh herbs and finished with a creamy, tangy dill dressing. Perfect for a hearty, one-pot meal in under 20 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups pre-cooked or vacuum-packed beets, diced
- 2 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 0.5 cup vegan plain yogurt
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 0.5 tsp sea salt
- 0.25 tsp black pepper
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Instructions
In a large pot over medium-high heat, add olive oil. Add diced beets and sauté for 3 minutes to warm and slightly caramelize.
⏱️ 3 minutesStir in chickpeas, and cook for another 2 minutes until heated through.
⏱️ 2 minutesReduce heat to low. Add minced garlic and sauté for 1 minute until fragrant.
⏱️ 1 minuteIn the same pot, add vegan yogurt, lemon juice, Dijon mustard, chopped dill, parsley, salt, and black pepper. Stir everything together until well combined and warmed through, about 2 minutes.
⏱️ 2 minutesRemove from heat. Serve warm or at room temperature, garnished with extra herbs if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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