Bookmark
This easy chickpea beet and quinoa salad is my favorite solution for hot days when I want something filling but do not want to cook. It comes together in minutes using simple ingredients like precooked beets and canned chickpeas. The lemony garlic dressing ties everything together and makes it perfect alongside grilled chicken or salmon.
I first whipped this up on a camping trip using precooked quinoa and it quickly became my go to side for barbecues and summer lunches.
Ingredients
- Extra virgin olive oil: adds richness and carries the flavors in the dressing use a high quality cold pressed variety
- Lemon juice: gives a bright tangy finish to balance the earthy ingredients use freshly squeezed for best results
- Grated garlic: adds bold savory depth one clove is plenty
- Italian seasoning: delivers herbal complexity in a quick shortcut form
- Salt and ground pepper: help all the flavors shine
- Diced cooked beets: provide natural sweetness and color precooked vacuum packed beets are ideal
- No salt added chickpeas: add creaminess and protein rinse them well to reduce sodium
- Cooked quinoa: gives nutty texture and body use leftovers or microwaveable pouches for ease
- Chopped arugula or romaine: brings crunch and a peppery or mild green contrast
- Diced celery: enhances crispness and freshness
- Thinly sliced scallions: bring a mild onion flavor and color
Step-by-Step Instructions
- Make the Dressing:
- In a large bowl whisk together the olive oil lemon juice grated garlic Italian seasoning salt and pepper until fully combined and fragrant this is the flavor base so give it a good stir
- Add the Vegetables:
- To the same bowl add the diced beets rinsed chickpeas cooked quinoa chopped greens celery and scallions
- Toss to Combine:
- Use a large spoon or tongs to gently toss the ingredients together ensuring everything is evenly coated with the dressing be careful not to mash the beets
Bookmark
Beets have always reminded me of my grandmother who served them weekly from her garden and they add such beauty and sweetness to this dish. I also love how the chickpeas soak up the dressing over time making leftovers even tastier.
Storage Tips
Store the salad in an airtight container in the fridge for up to three days. If preparing ahead wait to add the greens until just before serving to keep them crisp.
Ingredient Substitutions
If you do not have quinoa try brown rice bulgur or couscous. No beets no problem roasted sweet potatoes or carrots make a lovely alternative.
Serving Suggestions
This salad pairs beautifully with grilled chicken roasted salmon or a simple pita with hummus. Serve chilled or at room temperature as a side or light main.
Bookmark
Cultural Context
Chickpeas and beets are staples in many Mediterranean inspired dishes and this salad brings them together in a modern plant forward way. It honors those wholesome traditions while being super adaptable to your pantry.
Frequently Asked Questions About Recipes
- → Can I use canned beets instead of precooked?
Yes, canned beets work well—just drain and rinse them before dicing for best flavor and texture.
- → How long does the salad keep?
It stays fresh for up to 3 days in the refrigerator. Store it in an airtight container to preserve texture.
- → Is microwaveable quinoa okay to use?
Absolutely. Microwaveable quinoa saves time and works just as well as leftover or stovetop-cooked quinoa.
- → What greens work best in this salad?
Arugula adds a peppery bite, while romaine gives a crisp texture. Both pair nicely with the bold dressing.
- → Can I make the dressing in advance?
Yes, the lemon-garlic dressing can be whisked ahead and stored in the fridge for up to 3 days.
- → Is this dish suitable for special diets?
It is vegan, gluten-free, dairy-free, and high in fiber—great for Mediterranean and heart-healthy eating plans.