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5.0 from 6 votes

Roasted Chickpea Salad with Beets and Blackberry Dressing

This Roasted Chickpea Salad has the flavor of beets combined with a yummy blackberry dressing. It's the perfect earthy, savory, and sweet combination that makes for a great winter salad.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 4 -6 as a side salad
Calories: 386 kcal
Course: Salad
Cuisine: Greek

Ingredients

  • 6 medium-large red beets, greens removed
For the barley
  • 1/2 cup dry barley, cooked
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch of chili flakes
  • 1/4 tsp ground turmeric
For the chickpeas
  • 19 oz can of chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp chili flakes
  • 1/4 tsp ground turmeric
For the blackberry dressing
  • 1/3 cup blackberries
  • 1/4 cup extra virgin olive oil
  • 1 tbsp liquid honey or maple syrup
  • 1/2 lemon, juiced
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
Toppings
  • 1/4 cup slivered almonds, toasted
  • 2 tbsp fresh minced dill
  • 2 tbsp fresh minced chives
  • 2 tbsp fresh minced basil

Instructions

    Cup of Yum
  1. Preheat the oven to 425F and line three small baking sheets with parchment paper.
For the beets
  1. Prepare and roast the beets: Wash the beets thoroughly, place each beet on a piece of foil, drizzle each beet with a bit of olive oil, and wrap each beet individually in foil. Place the foil-wrapped beets on the small baking sheet. Roast in the 425F preheated oven for 50-60 minutes or until fork tender. Unwrap the beets and allow them to cool.
For the barley and chickpeas (baking of the barley & chickpeas optional - see info in NOTES section)
  1. Keep the oven at 425F.
  2. Cook the barley according to package instructions. Set aside.
  3. After the barley is cooked, add it to one of the small parchment lined baking sheets. Season with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp ground pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch chili flakes and ¼ tsp ground turmeric.  Toss to combine and then flatten out into a single layer on the pan.
  4. To the other small parchment paper lined sheet pan add the drained and rinsed chickpeas. Season with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp chili flakes and ¼ tsp turmeric and toss to combine.
  5. Bake the barley for 15 minutes and then remove from the oven. Bake the chickpeas for 25-35 or until crispy and then remove from the oven. Set both aside when done.
Assemble the salad
  1. When the beets have cooled enough to handle with your hands, peel the beets with your fingers or a vegetable peeler. Slice peeled beets into about 6 wedges per beet and set aside.
  2. Make the dressing: Blend the blackberries.
  3. Make the dressing: Add all of the dressing ingredients together. Taste and adjust with more salt if necessary.
  4. Assemble the salad: Add the crispy barley and crispy chickpeas to a low salad bowl or platter. Next add the beet wedges, drizzle with the dressing, and toss gently. Top with the fresh minced herbs and toasted slivered almonds.

Notes

  • You can skip the step of baking both the barley and chickpeas to save time! Highly recommend still seasoning both according to the recipe and then adding to the salad.
  • Instead of barley you could try quinoa or farro.
  • If you love this salad, try our Roasted Beet + Salmon Salad (Blue Zone Recipe) or Greek Roasted Beet Salad (Pantzarosalata)

Nutrition Information

Calories 386kcal (19%) Carbohydrates 39.6g (13%) Protein 8.8g (18%) Fat 23.7g (36%) Saturated Fat 3.1g (16%) Polyunsaturated Fat 3.6g Monounsaturated Fat 15.6g Sodium 1114mg (46%) Fiber 10.1g (40%) Sugar 9.8g (20%)

Nutrition Facts

Serving: 4-6 as a side salad

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 39.6g 13%
Protein 8.8g 18%
Fat 23.7g 36%
Saturated Fat 3.1g 16%
Polyunsaturated Fat 3.6g 21%
Monounsaturated Fat 15.6g 78%
Sodium 1114mg 46%
Fiber 10.1g 40%
Sugar 9.8g 20%

* Percent Daily Values are based on a 2,000 calorie diet.