4.7 from 9 votes
Roasted Beet Chickpea Kale Salad
This chickpea, beet, sweet potato and kale salad recipe has a creamy yogurt dressing and bright veggie power to keep you full and satisfied all day, with a great balance of nutrients and flavors.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 276 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 large beets (I used 2 red and 2 gold)
- 1 large sweet potato
- 4 tablespoons extra virgin olive oil, divided
- 1 bunch kale, stems removed and chopped (6 cups)
- 15 ounce can chickpeas, drained and rinsed
- ½ cup shelled pistachios, chopped
- ¾ cup plain greek yogurt
- 1 whole lemon, juiced
- 1 clove garlic, peeled
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon honey
- salt and pepper
Instructions
- Preheat the oven to 450 degrees Line 2 large rimmed baking sheets with parchment paper.
- Peel the beets and sweet potato. Cut them all in half, lengthwise. Then slice the halves into thin 1/8th slices.
- Pile the slices on one baking sheet. Drizzle with 3 tablespoons olive oil. Toss them well to coat. Then spread the beets and sweet potato slices out in a single layer across two baking sheets. Salt and pepper generously.
- Roast the beets and sweet potatoes in the oven for 20-30 minutes, until soft, but crispy around the edges.
- Meanwhile, prep the chickpeas and pistachios.
- To a blender jar, add the yogurt, lemon juice, garlic, mint, rosemary, honey, remaining tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cover and puree until smooth.
- Set out a large salad bowl. Add the chopped kale and chickpeas.
- Once the beets and sweet potatoes are out of the oven, allow them to cool for a few minutes. Then move them to the salad bowl.
- Pour ¾ of the dressing over the top of the salad and toss. Taste, and add more dressing if desired. Then toss in the chopped pistachios and serve.
Cup of Yum
Notes
- This is a great make-ahead or “meal prep” salad. You can make it at the beginning of the week and enjoy it up to 6 days later.
Nutrition Information
Serving
1cup
Calories
276kcal
(14%)
Carbohydrates
35g
(12%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
291mg
(12%)
Potassium
854mg
(24%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
7800IU
(156%)
Vitamin C
28.1mg
(31%)
Calcium
109mg
(11%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 276
% Daily Value*
| Serving | 1cup | |
| Calories | 276kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 291mg | 12% |
| Potassium | 854mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 7800IU | 156% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 109mg | 11% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.