Harissa-Roasted Beetroot and Chickpea Salad
A hearty, earthy salad featuring roasted beets and chickpeas in a smoky harissa dressing, perfect for meal prep. This mediterranean-inspired salads ready in about 45 minutes pairs beetroots, chickpeas, harissa paste 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 380 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
- 12 oz beetroots
- 15 oz chickpeas
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 cup feta cheese
- 2 cups arugula
- 1/4 cup pumpkin seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel and dice 12 oz beetroots into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast beetroots for 25 minutes until tender and caramelized at the edges, stirring once halfway through.
- Step 3: In a small bowl, whisk 2 tbsp harissa paste, 1 tbsp lemon juice, and remaining 1 tbsp olive oil to make the dressing.
- Step 4: Rinse and drain 15 oz canned chickpeas, then pat dry. Add to roasted beetroots while warm and toss to coat in dressing.
- Step 5: Arrange 2 cups arugula on a plate, top with beetroot-chickpea mixture, crumble 1/2 cup feta cheese over it, and sprinkle with 1/4 cup toasted pumpkin seeds just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Roasted Beetroot and Chickpea Salad take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Roasted Beetroot and Chickpea Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beetroots from drying out.
Can I substitute ingredients in Harissa-Roasted Beetroot and Chickpea Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Roasted Beetroot and Chickpea Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Harissa-Roasted Beetroot and Chickpea Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
