Simple Potato, Beetroot and Chickpea Salad (Vegan)
I’ve been eating this simple potato, beetroot, and chickpea salad for as long as I can remember. It’s super easy to make and the perfect side salad or it can be turned into a main meal. It’s a great warm or cold dish that can be eaten over a few days.
One note though, for school lunches keep in mind that the beetroot easily stains clothes so I wouldn’t be giving it to kids that seem to miss their mouths sometimes!
Other variations for this potato, beetroot and chickpea salad
You can have this salad with many different variations. You can leave out the chickpeas, add in some peas or other beans. It tastes really good with adzuki (kidney) beans as well.
I also really like it with some tempeh on the side or pan-fried tofu marinated in tamari sauce.
Free Recipe eBook
Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.
Let yourself explore as the flavours of the salad can be adjusted to a few different tastes.
This delicious recipe is free from:
- gluten
- wheat
- dairy
- eggs
- processed ingredients
- pre-made dressings
- sugar
As I mentioned before, this recipe is one that I grew up eating, but it was typically without the addition of chickpeas. That’s something that I chose to add as I wanted a little extra protein in the salad and to bulk it up.
This salad is nutritious, hearty, filling, earthy, and only uses 6-ingredients! I hope you enjoy it as much as I have over the last few decades.
Other recipes you’ll love:
- Simple Potato and Radicchio Salad
- Warm Vegan Lentil Salad with Tempeh (Gluten-Free)
- Rainbow Falafel Salad
- Quick & Simple Vegan Lentil Salad
- Vegan Olivier Salad
- Vegan Herb Potato Salad (No-Mayo)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
Print
Vegan Potato, Beetroot and Chickpea Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3
Description
A super simple, earthy, and filling 6-ingredient salad that is great on its own or as a side salad.
Ingredients
- 2 medium beetroots
- 4 medium waxy potatoes
- ½ small red onion, cut into thin half-moons
- 1 can / 400g chickpeas, drained and rinsed well*
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Place the whole, unpeeled beetroots and potatoes in a small saucepan and fill with cold water enough to cover the vegetables. Cook on medium heat for around 25-30 minutes until a skewer goes through nicely but isn’t too soft. When they’ve finished cooking, place them under a cold running tap to stop the cooking process. Let it cool for around 3-5 minutes.
- Peel the beetroots and potatoes and cut them into thick slices.
- In a bowl, add the beetroot, potatoes, red onion, chickpeas, vinegar, oil, and seasoning. Toss well and serve.
Notes
This is 14.10 ounces.
- Diet: Vegan
