Chickpea and Roasted Beet Salad with Citrus Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant salad featuring roasted beets, creamy chickpeas, and a zesty orange-vinaigrette for a nutrient-packed vegetarian meal. This mediterranean-inspired salads (vegan, gluten free) ready in about 40 minutes pairs beets, chickpeas, mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium beets
• 1 can chickpeas
• 4 cups mixed greens
• 1 orange
• 1/4 cup red onion
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice 2 medium beets into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and roast for 25 minutes until tender.
2. Step 2: Drain and rinse 1 can chickpeas (15 oz), then pat dry with paper towels.
3. Step 3: Whisk 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp maple syrup, 1/2 tsp Dijon mustard, and 1/4 tsp salt to make dressing.
4. Step 4: In a large bowl, combine 4 cups mixed greens, 1/4 cup thinly sliced red onion, roasted beets, and chickpeas. Squeeze juice from 1 orange over the salad.
5. Step 5: Drizzle with dressing and toss gently until evenly coated, serving immediately.