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Healthy Recipes

Mediterranean Beetroot & Chickpea Salad

Serves 2–3 · About 15 minutes with cooked beetroot

Earthy beets, creamy chickpeas, tangy pickles and fresh parsley brought together with a bright balsamic-herb dressing.

Mediterranean beetroot and chickpea salad with red onion, pickles and parsley

Salad

  • 1 medium beetroot (about 6 ounces), cooked, cooled and diced
  • ⅓ cup (60 g) dill pickle, finely diced
  • 1¼ cups (200 g) cooked no-salt-added chickpeas, drained and rinsed
  • 1 small red onion, thinly sliced
  • ¼ cup (5 g) fresh parsley, chopped

Balsamic-Herb Dressing

  • 3 tablespoons plus 1 teaspoon (55 ml) extra-virgin olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon herbes de Provence
  • 2 garlic cloves, finely grated
  • Fine salt, to taste
  • Freshly ground mixed peppercorns, to taste

Directions

  1. If starting with a raw beet, gently boil it until a knife slides into the center, about 30–40 minutes. Cool, peel and cut into bite-size cubes.
  2. Combine the beetroot, pickle, chickpeas, red onion and parsley in a large bowl.
  3. Whisk the olive oil, balsamic vinegar, mustard, honey, herbes de Provence and garlic until emulsified. Season lightly with salt and pepper.
  4. Pour the dressing over the salad and fold gently until evenly coated.
  5. Rest for 10 minutes before serving, or refrigerate briefly for a chilled salad. Taste and adjust seasoning.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.