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.
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Let yourself explore as the flavours of the salad can be adjusted to a few different tastes.
This delicious recipe is free from:
- processed ingredients
- pre-made dressings
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)