Roasted Chickpea and Beet Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Earthy roasted beets and crunchy chickpeas tossed with a creamy, nutty tahini dressing for a satisfying vegetarian salad. This Middle Eastern-inspired vegan recipe (vegetarian, gluten free), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 30 min Serves 3 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 cup canned chickpeas, drained and rinsed
2 medium beets, peeled and diced into 1/2-inch cubes
3 tbsp olive oil
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
3 tbsp tahini
2 tbsp lemon juice
2 tbsp warm water
1 garlic clove, minced
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 400°F. Toss 1 cup drained chickpeas and 2 diced medium beets with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
Step 2: Roast chickpeas and beets in the oven for 25-30 minutes, stirring halfway, until beets are tender and chickpeas are crunchy.
Step 3: Meanwhile, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp warm water, and 1 minced garlic clove in a small bowl until smooth and creamy.
Step 4: When chickpeas and beets are done roasting, transfer to a large bowl. Drizzle the tahini dressing and 1 tbsp olive oil over them and toss gently to coat.
Step 5: Garnish with 2 tbsp chopped fresh parsley before serving this colorful, nutrient-packed salad warm or at room temperature.